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.