Instructions

• Trim the base of each endive head and gently separate the leaves. Rinse the leaves under cold water, pat dry with paper towels, and set aside.
• Place the thinly sliced smoked salmon on a cutting board and cut each slice lengthwise into narrower strips suitable for rolling.
• Roll each salmon strip tightly from one end to the other to form small rosettes.
• Arrange the salmon rosettes in the center of a round serving platter.
• Fan the endive leaves around the salmon rosettes, shaped like petals with the concave side facing up.
• Using a one-teaspoon cookie disher or a 1-teaspoon measuring spoon, scoop rounds of creme fraiche and place one round onto each endive leaf.
• Drain and, if desired, pat the capers dry. Sprinkle the diced red onion and the capers evenly over the salmon and endive arrangement.
• Serve immediately with bagels or sliced baguette.