Endive Envy with Blue Cheese and Smoked Salmon

Ingredients

- Fresh and beautiful endives
- Casa Santoña smoked salmon
- Delicious blue cheese
- Cream cheese (Philadelphia)
- Capers
- Lemon zest

Preparation

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, Casa Santoña smoked salmon, capers and lemon zest.

Imagine the fresh crunch of the endive and its soft texture with the slightly blue creaminess of the cheese, the smoky, fatty body of the salmon, accompanied by the awakening vinegary touch of the caper and the residual freshness of the lemon zest. What a better way to count it!

Let's wash our hands and get down to business with this simple and colorful recipe.

First, 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 of intensity that we like; that is, if you like blue cheese a lot, put more, if not, put less. Easy, isn't it. Use the mini blender or hand blender to get that super creamy texture. Cut the Casa Santoña smoked salmon into strips slightly longer than the endive where you are going to put it.

For the lazy ones, we recommend one of our weaknesses: La Antigua's creamy sheep cheese... It plays in another league.

Finishing and Presentation

Let's ride! Assemble wherever you want, as you will be able to move each little boat from one plate to another. Place an endive leaf, put cheese, a strip of snaky salmon and a caper. Finish with lemon zest.

Truki-Santoña: if you take an empty and clean plastic bag and put the cream cheese in one of the corners, cutting the tip of the bag, you will be improvising a pastry bag to give a professional touch to the assembly. This trick not only makes your dishes look better, but you will be able to assemble them faster, making less mess and you will be able to dose in a precise way without any effort. You can see how to make a piping bag in this video by Iñaki Oyarbide, although it seems to be the first time.

So now you know, if you are fed up with smoked salmon only in toasts or salads, you can make some little boats of endive to be the envy of your guests and let them see that you know how to combine great protagonists, such as Casa Santoña smoked salmon, in a classic but new way.