Split the endives in half lengthwise. Season with salt and pepper and brush them with oil.
Wrap them in aluminium foil and bake for 15 minutes at 180ºC. When done, set aside. In a pan, sauté the apple, chopped into cubes, with a drop of oil.
Pull apart the leaves off the baked endive and on each large leaf place a dollop of cream cheese, the smoked salmon and the baked apple.
Roll up the endive and pinch with a short skewer to close it.
Fill the bottom of the dish with the mustard sauce and place the stuffed endives on top. Garnish with a piece of baked apple.
Delicious right?
In a bowl mix the cream cheese, onion, chopped capers and mayonnaise.
In a second bowl add the honey and mustard sauce and dill, and mix well. The sauce is quite dense, so you must beat it lightly before serving.
Cover your chosen base with a generous portion of cream cheese, add the honey and mustard sauce and a roll of smoked salmon adjusting the quantity according to taste.
I assure you that this appetizer will go down a treat, like it has for me two times in a row.
Remove bones from the salmon fillets and divide them into chunks. Alternate in a pattern salmon chunks with mushrooms and peppers on a skewer.
Fry the skewers on the grill adding a little salt.
Serve and eat immediately dressing lightly with honey and mustard sauce.
Enjoy!