Ingredients
4 heads of Belgian Endive
½ pint of crème fraiche or sour cream if not available
Chopped chives or red onion for garnish
Cut off ends and disassemble into individual spears. Cut slices of smoked Salmon or Gravlax into bit size and spread spears out on a platter, place one Salmon piece per spear. Garnish each spear with dollop of crème fraiche or sour cream and finish by garnishing with chopped chives or minced red onions.
