CREAM CHEESE AND SMOKED SALMON STUFFED ENDIVE CANOES

Maridaje:

Ingredientes:

4 tender endives.

150 g smoked salmon.

200 g Philadelphia cream cheese or similar at room temperature.

1 tablespoon of milk.

2 tablespoons finely chopped pickled onions.

¼ cup whole pickled onions for garnish.

½ tablespoon finely chopped fresh Dill.

1 tablespoon Baby Capers.

1 teaspoon Lemon juice.

1 turn of cayenne pepper mill.

Sea salt to taste.

¼ cup Green Olives stuffed with almonds for garnish.

2 tablespoons GUAiNOS Beer Jam.

½ tablespoon of GUAiNOS chilli flavoured Extra Virgin Olive Oil.

½ packet of fresh Alfalfa Sprouts.

Wooden skewers for decoration.

Preparación:

Separate the endive leaves taking care not to break them. Wash well and drain.
Cut the smoked salmon into long strips approximately 2 cm wide. Roll each one into a spiral and set aside.
Place the cream cheese and milk in a bowl. Beat with a fork or wire whisk until well blended and smooth.
Add the chopped pickled onions, chopped dill, baby capers, lemon juice, salt and cayenne pepper. Mix well and set aside in the fridge.
Finally, drain the water from the olives and place them on absorbent kitchen paper. Once they are dry, put them in a bowl and bathe them in the chilli flavoured Extra Virgin Olive Oil. Set aside.

Emplatado

In the centre of a serving dish, prepare a bed of alfalfa sprouts, on which the endive canoes are placed.
Spoon the cream cheese mixture into each canoe. Place them on top of the bed of alfalfa sprouts.
In each canoe, place 3 smoked salmon rolls lengthwise.
Thread a whole pickled onion on a wooden stick and stick it into the centre of the salmon roll at the end.
At the other end, between the two salmon rolls, place an olive with the almond side up.
Place the Beer Jam in a pastry bottle or sauce dispenser. On each canoe, we trace a line of Beer Jam along the length of the canoe.
Apart from being delicious, the decoration is very pretty as they look like sailing boats and the alfalfa sprouts look like the sea.