1 medium yellow onion
1 lb smoked salmon, coarsely chopped
8 oz heavy cream
6 oz creme fraiche
2 oz fresh lemon juice
1/2 teaspoon white pepper
50 large endive leaves
6 oz salmon roe
tablespoon dried dill
Dice onion finely. Mix salmon, creme fraiche and cream in a food processor with the lemon juice, onion and pepper.
Put mix into a pastry bag with a 1/4-inch decorative tip. Squeeze mix onto each leaf of endive. Garnish with dill and salmon roe.
Makes about 50 pieces.