Grilled Salmon Salad in Endive Cups with Caviar

• 12 ounces chilled grilled salmon, broken into large flakes
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon capers, drained and roughly chopped
• 1/4 cup dill gherkins, drained and finely chopped
• 1 1/2 tablespoons minced fresh dill
• Pinch salt
• Pinch freshly ground black pepper
• 4 heads Belgian endive
• Salmon roe or wasabi caviar

1. In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper.
2. With a sharp knife, cut off the base of the endive and separate the leaves.
3. Use a teaspoon to fill the end of each endive leaf with salad.
4. To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.

grilled salmon, mayonnaise, sour cream, capers, dill, dill, salt, freshly ground black pepper, endive, salmon

Taken from www.foodnetwork.com/recipes/grilled-salmon-salad-in-endive-cups-with-caviar-recipe.html (may not work)