FOR THE PICKLED RED ONION:

1. Start by placing sliced red onion in a heat safe jar
2. Add water, honey & salt to a medium saucepan over medium heat, stirring until well combined
3. Add the vinegar to the hot water mixture, stir to combine and pour liquid over the red onions in the jar
4. Allow jar of onions to cool to room temperature, cover & store in the refrigerator for at least 12 hours (or until onions have turned completely pink)

FOR THE ENDIVE:

1. With a whisk or stand mixer with whisk attachment, whip goat cheese with heavy whipping cream until well combined & fluffy, about 3 minutes
2. Fill the lower half of each endive leaf with about 1 1/2 tsp of whipped goat cheese & place a small piece of smoked trout on top of goat cheese.
3. Take one slice of pickled red onion & garnish the top of each endive
4. Top each endive with sprigs of fresh dill, serve immediately or store in the refrigerator & leave them at room temperature for 10 minutes before serving