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From the kitchen of Sharmagne Leland-St. John
1 smoked whitefish, filleted
½ cup red onion, diced
½ cup fennel bulb, diced
¼ cup mayonnaise
Juice of one lemon
1 head of radicchio
Gently remove the white fish from the bones.
Place in a large mixing bowl. Add the onion,
fennel, capers and mayonnaise. Mix well then
add the lemon juice and stir again.
Separate the leaves from the head of radicchio.
Place two leaves, stem end together, on a plate
and spoon the whitefish mixture onto the leaves.
Continue for additional guests.
Don't forget to put the bones and vegetable
scraps into your compost bin.