Peel the vegetables and saute them in a pot with oil, once they are sautéed, add the broth until it covers and we put lightly cut boletus, cover the pot with lid and let it cook until it is soft, when they are all soft we grind with minipimer and we rectify of salt.
To decorate with pistachios and cream
Peel and cut with a mandolin the tubers, remove starch by putting them in water and dry. Fry in plenty of oil.
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?
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!