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.