Persimon® kaki tapa, with endive and smoked salmon

Name: Persimon® kaki tapa, with endive and smoked salmon
Prep time: 20
Yield: 6
Ingredients: 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

Ingredients

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

Persimon® kaki tapa, with endive and smoked salmon

Preparation:

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.

Curiosities:

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.