Crispy endive spears served with a simple smoked trout dip. An elegant, easy appetizer for any time of year. This dish can be thrown together in less than 15 minutes!
Prepare the Dip: In a bowl, mix the mayonnaise, Greek yogurt, sliced green onions, grated garlic, lemon juice, sweet paprika, and cayenne until well combnined. Add the flaked trout fillet (leave it in relatively large chunks, as it will have a nicer texture) and stir gently to combine. Season to taste with salt and pepper, and additional lemon juice if desired.
Assemble: Trim the ends of the endive spears to separate the leaves (you will want to reserve the inner, tiny endive leaves for another use, such as a salad). Spoon a tablespoon or so of the trout mixture into the large endive spears. Serve on a platter with extra lemon wedges for squeezing.