Smoked trout and endive canapes recipe

Ingredients

• 3 navel oranges
• ½ small red onion, cut into thin slivers (about ¾ cup)
• 2 tablespoons drained capers (“nonpareil” are best for this)
• 1½ tablespoons chopped fresh flat-leaf parsley
• 2 smoked trout fillets (about 6 ounces)
• 2 tablespoons olive oil
• 1½ teaspoons champagne or white wine vinegar
• Kosher or fine sea salt and freshly ground pepper
• 2 large heads Belgian endive

1. Cut the tops and bottoms from the oranges, and cut off the peel, removing as much of the white pith as possible. Cut the sections from between the membranes with a paring knife, working over a bowl to catch the juice. Drain the juice into a small bowl and reserve it. Cut the orange segments crosswise in half and return them to the bowl.
2. Add the red onion, capers, and parsley to the oranges. Peel the skin off the trout and coarsely flake the trout into the bowl.
3. Beat 1 tablespoon of the reserved orange juice, the olive oil, vinegar, and salt and pepper to taste in a small bowl. Pour over the salad and toss gently. The salad can be made up to several hours in advance and refrigerated. Bring to room temperature before serving, about 30 minutes.
4. Cut the root ends off the endives and pull off the outer leaves. When the leaves no longer pull off easily, cut off another small bit of the root end and continue in the same way. You want nice big leaves for this, so stop when the leaves get smaller than 3 inches and keep the smaller leaves for a salad; you should have about 30 large leaves.
5. Line up the endive leaves on a serving platter. Taste the smoked trout salad and season with salt and pepper if you think it needs it. Mound a heaping tablespoonful of the salad onto the wide end of each endive leaf. Use the pointy ends of the leaves as little handles.