1/2 lb smoked salmon (again I used my Uncle’s delicious hard smoked)
4 oz marscapone cheese
4 oz goat cheese
2 T minced capers
2 T minced chives
salt and pepper- to taste
1 small green endive
1 small red endive
1 granny smith apple
lemon-to preserve freshness of apple
2 T sliced, peeled almonds
Cut your smoked salmon into 24 even portions. Mix your marscapone and goat cheese then add minced capers, minced chives, salt, and pepper. Reserve cheese mix and smoked salmon separately.
Clean your endive and peel off leaves. Cut leaves to desired size for a two bite appetizer. Cut your apple into 1/4″ triangles, and set in water mixed with lemon to keep apple from coloring.
To assemble: arrange your endive leaves in alternating red-green patterns. Spoon 1/4 tsp of goat cheese/marscapone mix into base of endive and top with smoked salmon. Finish with an apple triangle and a sliver of almond.