Serves 8

4 heads endive

1 pound skinless sushi-grade salmon

⅓ cup red onion, finely chopped

2 tablespoons parsley, minced

1 tablespoon lemon zest, grated

2 tablespoons extra-virgin olive oil

Salt and fresh-ground pepper to taste

Capers

• Trim endives and separate leaves. Allow 3–4 large leaves per person.

• Finely chop salmon and toss together with onion, parsley, lemon zest, and olive oil. Sprinkle with salt and pepper.

• Spoon a small amount of tartare into the base end of each endive leaf. Garnish each with a caper.

Fishy Business

Raw fish dishes must be made with high-quality, super-fresh fish. If you're squeamish about serving raw salmon, substitute smoked salmon or cooked lump crabmeat for this dish.