Endive Stuffed with Goat Cheese and Smoked Salmon and Cheesy Chicken Bon-Bons

Ingredients

  • 1 tablespoon ground black pepper
  • Kosher salt
  • 2 tablespoons olive oil
  • 10 bone-in chicken thighs
  • 1 ½ ounces salmon roe, for garnish, optional
  • ¼ cup sliced almonds, toasted
  • 1 tablespoon lemon zest
  • + 22 more ingredients
    • 2 to 3 heads endive, chilled (about 24 leaves)
    • 1 teaspoon finely minced Italian flat-leaf parsley
    • 2 tablespoons finely minced fresh dill
    • 1 cup smoked salmon, minced
    • 1 teaspoon ground white pepper
    • 1 tablespoon kosher salt
    • 1 tablespoon sherry vinegar
    • 3 tablespoons lemon juice
    • 3 tablespoons heavy cream
    • 1 cup cream cheese, at room temperature (8 ounces)
    • 1 ½ cups goat cheese, at room temperature (12 ounces)
    • 1 teaspoon lemon zest
    • 1 large package animal crackers
    • Pinch cayenne pepper
    • Dash Worcestershire sauce
    • ½ teaspoon white vinegar
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 clove garlic, finely minced
    • 1 teaspoon finely minced fresh dill
    • 2 tablespoons finely minced fresh chives
    • ¼ cup sour cream

1. For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goa...

View full recipe at SpringPad

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