Recipe Cheese, Anchovy, and Salmon Roe Tartlets with Violet Spring Garlic
We’re keeping our Christmas mood on! 
We love this time of year, but we love these Tartlets even more. Plus, we’ve added Black Garlic Honey to them that gives them a delicious sweet touch.
Ready? Let’s get to it.
Method
Peel and finely chop the Garlic cloves.
Finely chop the Anchovies.
Do the same with the Chive.
To prepare the Violet Spring Garlic Cream: Place a pot on medium heat, and add a dab of Oil together with the Garlic and Anchovies.
When they start to change color, add the Cream and the Chive. Wait for the cream to thicken and remove from the heat.
To prepare the Black Garlic Honey: Mix 4 table spoons of Honey with 2-3 Black Garlic cloves. Leave to set for a few days, until it darkens.
DISH PRESENTATION:
Fill the Tartlets with “Torta” cheese and add some Black Garlic Honey over it.
Add some Garlic cream and Salmon Roe on top.
Put some Endive in the center of a big plate and season it with Olive Oil and Salt. Sprinkle some Chive on top.
Place the Tartlets around the salad, and voilà!
TIPS FROM THE CHEF_Miguel Ángel Mateos:
- We may season the Endive also with some finely chopped garlic in addition to the Oil and Salt, to enchance the flavor of our dish.
- We may substitute the Torta Cheese for a softer cream cheese, although it will change the dishe’s texture.