Endive Gratin with Smoked Salmon, Lemon Cream, and Melted Cheese
Ingredients (serves 4):
8 small endives
4 to 6 slices of smoked salmon
200 ml heavy (or semi-heavy) crème fraîche
1 tbsp lemon juice
1 tsp lemon zest (optional)
100 g grated cheese (Emmental, Comté, or mozzarella)
1 knob of butter
Salt, pepper, and nutmeg (to taste)
Preparation:
1. Prepare the endives:
Remove the outer leaves if necessary, trim the base a little, and scoop out the core to remove any bitterness.
In a large saucepan, steam the endives or cook them in boiling salted water for about 15 minutes, until tender.
Drain them thoroughly, gently squeezing them to remove excess water.
2. Wrap in the smoked salmon:
Once lukewarm, wrap each endive in half a slice of smoked salmon.
Place them in a buttered gratin dish.
3. Prepare the sauce:
In a bowl, mix the cream, lemon juice, a little lemon zest if desired, salt, pepper, and a pinch of nutmeg.
Pour the sauce over the endives.
4. Gratin:
Sprinkle generously with grated cheese.
Bake at 200°C (fan oven) for about 15 to 20 minutes, until the top is golden brown and gratinated, and the cream is bubbling slightly around the edges.
Tip:
Serve this dish with rice pilaf, mashed potatoes, or a simple green salad with balsamic vinegar.
