(Español) Envidia de Endivia con queso azul y Salmón Ahumado
What ingredients I need?
- - (Español) Endivias frescas y bonitas
- - (Español) Salmón ahumado Casa Santoña
- - (Español) Delicioso queso azul
- - (Español) Queso crema (Filadelfia)
- - (Español) Alcaparras
- - (Español) Ralladura de limón
How do I prepare?
Well well well, the recipe we bring you today is very delicious and very simple. The concept is an endive boat with soft blue cheese cream, smoked salmon Casa Santoña, caper and lemon zest.
Imagine the fresh crunch of the endive and its soft texture with the slightly blue creaminess of the cheese, the smoky and predominant fat body of the salmon accompanied with the vinagrous touch that awakens you from the caper and the residual freshness of the lemon zest. What counts is better!
We wash our hands and mess with this simple and colorful recipe.
First, we separate the leaves from the endives, wash them and let them dry.
Second, we mix blue cheese and Philadelphia cheese until we find the exact point that we like intensity; That is, if you like the blue cheese a lot, put more, if not, put less. Easy, isn’t it?. Use the minipimer or hand mixer to get that super creamy super texture. Cut the smoked salmon Casa Santoña into strips slightly longer than the endive where you’re going to put it.
To the laziest we recommend one of our weaknesses: The cream cheese of sheep of La Antigua … Play in another league
To ride! Assemble wherever you want, since you’ll be able to move each boat without problems from one plate to another. Put a leaf of endive, put cheese, a strip of snake salmon and a caper. Finish with lemon zest.
Truki-Santoña: If you take an empty and clean plastic bag and you put the cream cheese on one of the corners, cutting the tip of it, you’ll be improvising a pastry bag to give the professional touch in the assembly. This truki-santoña not only makes you do better the dishes, but you mount them faster, dirtyless and you can precisely dosage without any effort.
Well you know, if you are fed up of the smoked salmon only go to toasted or salads, you can make some boats of endive to be the envy of your guests and see that you know to combine great protagonists, like the smoked Salmon Casa Santoña, a Classical but new shape.