California Endive with Smoked Trout, English Peas, and Lemon Crème Fraiche

Contributor: Chefs Brian Streeter and Richard Haake, Cakebread Cellars

Jack and Dolores Cakebread established Cakebread Cellars in 1972 in Rutherford, California. Ever since the early days of the winery, Cakebread Cellars has been known for its gracious hospitality as well as its fine wines. "When we first got started, I would prepare lunches at home to offer to visitors who came to our ranch, " Dolores notes. " We would ask friends and wine trade guests to bring old clothes and boots and we'd put them to work before we all gathered in the shade to share a glass or two of wine and have some food." From that beginning, Cakebread Cellars has developed a culinary program that promotes the art of creating dishes that make the most of local food products and Cakebread Cellars wines. Dolores Cakebread, along with Resident Chefs Brian Streeter and Richard Haake, have had plenty of opportunity to develop tried-and-true recipes showcasing both Cakebread wines and the cornucopia of fruits and vegetables provided by the winery's gardens, which yield everything from 17 varieties of heirloom tomatoes to quinces, pomegranates, figs, and pumpkins. Many of these recipes can be found in The Cakebread Cellars Napa Valley Cookbook, published in 2003 by Ten Speed Press. Cakebread Cellars has been at the forefront of the American healthy-eating movement since the early 1980's. "We realized that if we wanted to live to see the business grow, we'd have to eat healthier," Dolores jokes. In 1986, Dolores founded the American Harvest Workshop, an annual four-day seminar where top chefs from around the country interact with the winemaker, Northern California farm purveyors, and media representatives to discuss wine, food, and a healthy lifestyle. California Vegetable Specialties is a long-time participant in the American Harvest Workshop, and California Endive is often on the winery menu. We thank the Cakebreads and Chefs Brian and Richard for allowing us to share some of these wonderful creations with you.

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Ingredients

• 2 heads California Endive
• 6 ounces smoked trout
• ¼ cup English peas, blanched
• 3 tablespoons fennel, minced
• 1 shallot, minced
• ¼ cup crème fraiche
• 1 lemon, zested
• 1 tablespoon lemon juice
• 1 tablespoon chives, chopped
• Salt and freshly ground pepper

Instructions

1. Separate the California Endive into spears and trim each spear to a 2"serving size. Reserve the center for another use.
2. Spread the leaves out on a baking sheet pan.
3. Clean the trout meat thoroughly, removing all of the skin and bones.
4. Using a fork, separate the trout into bite-sized pieces and place it in a mixing bowl.
5. Add the peas, fennel, and shallot to the trout pieces.
6. In a separate bowl, mix the crème fraiche, lemon juice, and lemon zest. Season to taste with salt and pepper.
7. Add the crème fraiche mixture to the trout mixture and combine thoroughly.
8. Place a small spoonful of the mixture in each endive leave.
9. Garnish with chives and serve on your favorite platter. Serves 10.

Note

Enjoy these endive hors d'oeuvres with a glass of Cakebread Cellars Russian River Chardonnay and a few good friends!

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