Making the dish

• Cook the belgian endives whole in a large pan, with only a little layer of water for 20 minutes
• Immediately after drain the endives and let cool down
• After cooling down, lightly squeeze water from the endives
• Thick ones you can cut in two. Also remove the hard ends, by cutting it as a slice away with a kitchen knife
• Then wrap each individual endive in smoked salmon and place them next to each other in the oven tray
• Cover all with some shredded cheese
• Then place for 30 minutes in a pre-heated oven of 225-250 C. Watch now and then and if need be lower the temperature to 200 C or even lower. You are looking for a brown grilled surface and a nice aroma.
• Then serve, using your oven mitts and warn your guests for the hot tray.