Make the salsa sauce beforehand. Chop the paprika and the red onion finely and mix with the rest of the ingredients for the salsa sauce.
Cut the endive leaves one by one at the base of the leaves. Blanch the okra, cut in half lengthwise, and slice diagonally.
First, fill the endive leaves with okra and avocado (or thinly sliced mushrooms).
Gently top the vegetables with the smoked salmon cut into bite-sized pieces.
Arrange the okra between the pieces of salmon.
Drizzle the salsa sauce over the boats right before serving. Garnish with dill leaves if available.
If the "endive boats" are unstable, thinly slice the bottoms with a knife to stabilize them.
The paprika salsa can be used in different dishes. Add it to a smoked salmon or cured ham salad, to give it a touch of flair.
Story Behind this Recipe
These simple okra and endive "boats" that I had at a friend's house were so delicious that I wanted to make them myself. I have changed the recipe a little to make them look fancier. It has become my family's staple party dish.
-The taste of the paprika salsa is the key!! I recommend making it beforehand, since it lasts 2-3 days in the refrigerator, and it tastes better the day after it is made. -The okra, smoked salmon, and the endive are must-use items. The avocado and fresh mushroom are nice to add if available.