Salmon Dip

Martha Stewart Living, 2006

Makes 6 servings

    1/2 cup dry white wine                                         
    1 salmon fillet skin on                                        
    2 ounces cream cheese room temp                                
    1/2 ounce smoked salmon fine chop (2 tbsp)                     
    1 tablespoon scallion sliced                                   
    1 teaspoon lemon zest                                          
    1 tablespoon lemon juice                                       
    1/2 teaspoon dijon style mustard                               
    1/4 teaspoon salt                                              
    Pepper                                                         
    4 heads endive                                                 

Put wine into a medium skillet. Add salmon, and cover with lid. Poach salmon over medium-high heat until it is opaque, 6 to 8 minutes.

Remove from heat. Let salmon cool completely in poaching liquid. Transfer salmon to a plate. skin. Using a fork, flake salmon into large pieces.

Stir together cheese, smoked salmon, scallion, lemon zest and juice, mustard, and salt in a bowl; season with pepper. in flaked salmon. Serve dip with endive leaves. Dip can be refrigerated in an airtight container up to 1 day.