MPN™ Derrick’s Endive Holiday Appetizer Surprise  © 2011 HealthCare Insights and Senior Living Residences


 – a Brain Healthy Recipe[1]  delicious, crunchy, with a delightful, surprising blend of flavors. Holiday pretty too.

 YIELD: 25 Servings

Preparation time: 1 hour including cooking time



  INGREDIENTS                                                     AMOUNT

Cod or other dense white fish, Steamed or baked Squeeze out excess water. 1 pound
Belgian Endive heads 6 medium heads
Celery diced fine 3 sticks
Carrots diced Fine   2 medium  
Red Onion diced fine 2 TBsps
Greek yogurt   ½ cup
Kelp powder ¼ tsp
White Pepper, ground to taste


Lemon juice, fresh ½ tea spoon or to taste
Slivered almonds, toasted est. 1-2 TBsps
Cranberries, dried   est. 1-2 TBsps



  1. Prepare cod in advance: bake or Steamed in 300 degree oven for 15-20 minutes; when finished, cool and squeeze out excess water, flake with fork
  2. Dice fine the onions and celery, carrots
  3. Sauté vegetables until translucent
  4. Mix together diced vegetables, flaked cod, yogurt /fresh lemon juice, kelp, white  pepper in a large bowl mix gently
  5. Chop off root ends of endive heads, gently ease off “flakes” or leaves one at a time to prevent breakage.
  6. Stuff the endive “boats” with the finished fish salad
  7. Decorate the stuffed endive leaves with 3 slivered almonds along one side.
  8. Finish off with 2-3 cranberries along the other side of stuffed endive leaves.


[1]Original recipe by Chef Derrick Peterson, following the Memory Preservation Nutrition® program.  Derrick Peterson is Executive Chef at The Cambridge Homes (TCH) in Cambridge, Massachusetts.