Smoked Salmon Tartare In Endive Leaves

The invisibility of God is a great problem. It was already a problem to God’s people in Old Testament days. Their pagan neighbors would taunt them, saying, “Where Is now your God?” Their gods were visible and tangible, but Israel’s God was neither. Today in our scientific culture young people are taught not to believe in anything which is not open to empirical investigation. How then has God solved the problem of His own invisibility? The first answer is of course “in Christ.” Jesus Christ is the visible image of the invisible God. John 1:18: “No one has ever seen God, but God the only Son has made him known.” “That’s wonderful,” people say, “but it was 2,000 years ago. Is there no way by which the invisible God makes Himself visible today?” There is. We return to 1 John 4:12: “No one has ever seen God.” It is precisely the same introductory statement. But instead of continuing with reference to the Son of God, it continues: “If we love one another, God dwells in us.” In other words, the invisible God, who once made Himself visible in Christ, now makes Himself visible in Christians, if we love one another. It is a breathtaking claim. The local church cannot evangelize, proclaiming the gospel of love, if it is not itself a community of love.

John Stott

CATEGORY	CUISINE	TAG	YIELD
	Belgian	Stern1	1	Servings

INGREDIENTS

1 1/2	lb	Smoked salmon 750 g
1/4	c	Extra virgin olive oil 50 mL
1/3	c	Lime juice or lemon juice 75
		mL
1/2	t	Grated lime or lemon peel 2
		mL
1/4	c	Chopped fresh chives or
		green onions 50
		mL
1/4	c	Chopped fresh parsley 50 mL
1/4	c	Chopped fresh dill or basil
		50 mL
1/2	t	Tabasco sauce 2 mL
2	T	Capers 25 mL
1/2	t	Freshly ground black pepper
		2 mL

INSTRUCTIONS

Trim salmon if necessary. Chop coarsely.  Combine remaining ingredients
in bowl. Add salmon and toss until very  well combined. Taste and
adjust seasoning if necessary.  Serve scooped in endive leaves, on
bread or in other ways as described  above.  A LIGHTER SIDE: Omit the
olive oil.  Converted by MC_Buster.  NOTES : This recipe is from
Bonnie's "Appetizers" book. You can use  leftover pieces of smoked
salmon or even scraps that you can often  buy less expensively at fish
markets. Serve the tartare in an  attractive bowl and allow guests to
spread it on black bread,  crackers or buttered toast. Or spread it on
buttered black bread and  arrange it on a platter. Use the mixture to
fill Belgian endive  leaves or the scooped out centers of thick
cucumber slices. Makes  approximately 2 1/2 cups. (625mL)  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“God owns you, and every molecule you have ever touched”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 822 Calories From Fat: 269 Total Fat: 29.9g Cholesterol: 156.5mg Sodium: 14146.7mg Potassium: 1419.4mg Carbohydrates: 5.3g Fiber: 2.4g Sugar: 1.2g Protein: 126.3g