Shrimp Salad Canapés

These make-ahead shrimp and endive canapes show off their delicate citrus and chive flavours.

2 cups water
1 cup dry white wine, such as Sauvignon Blanc
2 tsp. coarse sea salt
1 dried bay leaf
1 lbs medium shrimp, peeled, deveined, tails removed
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. white-wine vinegar
¼ cup extra-virgin olive oil
¼ cup + 2 Tbsp. crème fraîche
2 Tbsp. shallot, finely chopped
2 Tbsp. fresh chives, minced
2 small Belgian endives
thin crackers

Bring water, wine, 1 tsp. salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into ½” pieces.

Whisk together lemon juice, vinegar, and remaining 1 tsp. salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in crème fraÎche. Fold in shallot, chives, and shrimp.

Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.

Makes 4 cups and serves 14-16.