Persimon® kaki tapa, with endive and smoked salmon
1 Persimon® kaki
6 endive leaves
2 slices of smoked salmon, cut thin
1 green lemon
1 whole onion with its stem
Olive oil of the Picual variety
Salt and pepper
Place a thin slice of smoked salmon on the endive leaf, cut the kaki into small wedges and place them on top of the salmon.
Add the grated lemon with a micro-grater and thin slices of onion.
Season with a dash of olive oil and salt and pepper.
The olive oil of the Picual variety is a from olives that have a trace of almonds, and are spicy and astringent, but get milder when fully ripe. Traces of figs and wood distinguish Picual from other varieties.