Chicory And Smoked Salmon Gratin
- 8 None heads white chicory, trimmed
- 8 None slices smoked salmon
- 250 g creme fraiche
- 100 ml double cream
- 2 None garlic cloves, peeled and crushed
- 1 tbsp fresh chopped dill
- 150 g Gruyere or Cheddar cheese, grated
- Bring a large pan of lightly salted water to a boil and add the endive. Boil for 7-8 mins until tender then drain and refresh under cold water. Drain on paper towels. Wrap a slice of smoked salmon around each head of endive and layer in an ovenproof dish. Preheat the oven to 350u0b0F.
- Heat the sour cream and cream in a pan to almost boiling point then stir in the garlic, dill and 1 cup of the cheese. Season with salt and freshly ground black pepper. Spoon the creamy cheese mixture over the endive then sprinkle with the rest of the grated cheese. Bake for 25-30 mins until golden and bubbling.
white chicory, salmon, creme fraiche, cream, garlic, dill, gruyere
Taken from recipes-plus.com/api/v2.0/recipes/18061 (may not work)