Endives with smoked salmon and Morbier cheese
Ingredients
-
100g of morbier Ermitage
-
4 endives
-
4 slices of smoked salmon
-
40g of wheat flour
-
40g of butter
-
60cl of milk
-
Salt
-
Pepper
Preparation
- Bring a pan of salted water to the boil and plunge in the endives. Leave to cook for 20 minutes.
- Drain on paper towels.
- Meanwhile, melt the butter in a saucepan.
- Add the flour and cook for 2 minutes, whisking to combine.
- Add the milk a little at a time while whisking until you have a smooth cream.
- Season with salt and pepper.
- Wrap each endive with a slice of smoked salmon.
- Place in a baking dish.
- Cover with béchamel sauce and grated Morbier cheese.
- Preheat the oven to 180°C (gas mark 6) and bake for 25 minutes.
Discover our recipe suggestions
Canapes
Brie marinated in maple syrup, coffee and pecans
Main course
Brie, strawberry, hazelnut and honey sandwich
Main course
Grilled Munster cheese, bacon and blackberry jam
Between
Avocado toast with Fleur des Sources
Between
Grilled asparagus with pancetta and From’Chaud
Main course
