Endive And Salmon Barquettes
These tasty little endive and salmon barquettes are so easy to make, and are a great addition to any dinner party. Whether a black tie affair, a Spanish tapas night, or just hanging out with some friends, you can prepare these quickly and please everyone. That is, if they like the ingredients to begin with.
I first had this dish when I was traveling Andalusia in the south of Spain and knew I wanted to re-create a version for the Cooking To Entertain site. Growing up in LA I’ve been a big fan of lox and bagels, and this just seemed like a similar version but without all the bready carbs (as much as I do love bagels). Some people don’t like endive because they find the taste a bit bitter, or too iron-metallic tasting, but the trick is just to cut more off of the stem. Yes you do waste a bit, but if it tastes better in the end it was all worth it.
Endive And Salmon Barquettes Ingredients
200 grams Smoked Salmon (Lox); chopped up or into strips.
2 Endives; broken down into the leaves. I like to chop off an inch from the bottom and then the leaves just fall off. If the leaves are stuck, chop off another inch and keep going until you’ve broken them down.
100 grams Cream Cheese. I used Philadelphia, but any spreadable cheese will do, such as Laughing Cow, Camembert Crema, or even a nice goat cheese.
2 Shallot; chopped.
1 tbsp Chives; chopped.
1 pinch Salt; to taste
1 tsp Lemon Juice; to taste
Endive And Salmon Barquettes Instructions
1. After you have broken down the endive into its leaves, lay them out in one layer and begin to spread in some of the cream cheese with a butter knife or a teaspoon.
2. Sprinkle in the chopped shallot, then cover with some smoked salmon. Add salt and lemon juice to taste, then sprinkle on the chives.
If you want to add some more flavor you can absolutely add some garlic powder, black pepper, paprika, or any seasonings of your choice.