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.


  • 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.

  • 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.