Salmon with Belgian Endive and Roquefort

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

I really like the combination of Belgian endive, Roquefort, and salmon, but if you don’t have Belgian endive, use spinach and just lightly blanch it, and then make sure it is well wrung out.


  • 3-pound salmon, skinned and boned
  • 4 ounces Roquefort cheese (about 1


Cut the piece of fish in half, lengthwise though the middle to open up 2 fillet pieces.

Mix together the cheese, butter, and lemon juice and season well with salt and pepper. Spread over one half of the fish and place the other piece of salmon on top. Cut off the bottom of the Belgian endive head and split it into leaves.

Preheat the oven to