Tapa of Endive Leaves, Smoked Salmon & Allioli November 10, 2010 by Liz Recipe: Tapa of Endive Leaves, Smoked Salmon & Allioli Note: In this version we used Kalamata olives instead of the allioli and capers! Ingredients 2 Endives Smoked Salmon Capers Parsley Allioli: 3-6 cloves of garlic 1 cup olive oil 2 eggs 1/4 teaspoon sea salt Optional: Kalamata olives Instructions Wash and separate the endive leaves to form little “boats” Cut the smoked salmon into bite sized rectangular shapes Drain capers Wash and prep individual parsley leaves Assembly: Put a piece of smoked salmon on each endive leaf, dab a bit of allioli, sprinkle 2-3 caperberries and place a sprig of parsley on top. Allioli: To make the allioli, begin by pressing the garlic into a bowl. Add the salt and mash into a paste (get out that mortar & pestle!) Put one egg plus one yoke into your food processor, add the garlic/salt paste. Turn processor on and keep on. Then, very slowly, drizzle the olive oil into the mixture until you hear it start to thicken. Continue until all oil is added. The consistency should be like a home made mayonnaise. Liz's Kitchen thrives on community: share this article with your friends!
