Amuse bouche translated literally means “happy mouth”. I think it’s kind of fun to serve a little taste of something as a “pre-first course” to wake up the taste buds and incite interest in what’s to come. This amuse bouche is super fast to prepare and really tasty.
I bought the smoked salmon from Cowichan Bay Seafood.
Wash and carefully separate the leaves from a Belgian endive, trimming the core as necessary. Make a dill mayonnaise by adding 1/4 cup fresh chopped dill, 1 tbsp lemon juice, 1 tsp minced garlic and salt and pepper to 1/2 cup light mayonnaise (OR cheat and use a commercially prepared Dilly Dip if you’re in a hurry). Moisten a small amount of smoked salmon with this mayo, spoon into the endive leaves and garnish with 2-3 capers and a little fresh dill.
That’s it! Done.