1/4Lb (110)shredded Gouda, Beemste, Swedish or Parmesan cheese
Instructions
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.