Chicory And Smoked Salmon Gratin - cooking recipe

Ingredients

8 None heads white chicory, trimmed
8 None slices smoked salmon
250 g creme fraiche
100 ml double cream
2 None garlic cloves, peeled and crushed
1 tbsp fresh chopped dill
150 g Gruyere or Cheddar cheese, grated

Preparation

Bring a large pan of lightly salted water to a boil and add the endive. Boil for 7-8 mins until tender then drain and refresh under cold water. Drain on paper towels. Wrap a slice of smoked salmon around each head of endive and layer in an ovenproof dish. Preheat the oven to 350\u00b0F.
Heat the sour cream and cream in a pan to almost boiling point then stir in the garlic, dill and 1 cup of the cheese. Season with salt and freshly ground black pepper. Spoon the creamy cheese mixture over the endive then sprinkle with the rest of the grated cheese. Bake for 25-30 mins until golden and bubbling.