Endives with smoked salmon and Morbier cheese

Endives with smoked salmon and Morbier cheese

15 min
45 min
4 people

Ermitage cheese used : Morbier

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  • Morbirer 100g of morbier Ermitage
  • endive 4 endives
  • salmon 4 slices of smoked salmon
  • flour 40g of wheat flour
  • butter 40g of butter
  • milk 60cl of milk
  • salt Salt
  • pepper Pepper


  1. Bring a pan of salted water to the boil and plunge in the endives. Leave to cook for 20 minutes.
  2. Drain on paper towels.
  3. Meanwhile, melt the butter in a saucepan.
  4. Add the flour and cook for 2 minutes, whisking to combine.
  5. Add the milk a little at a time while whisking until you have a smooth cream.
  6. Season with salt and pepper.
  7. Wrap each endive with a slice of smoked salmon.
  8. Place in a baking dish.
  9. Cover with béchamel sauce and grated Morbier cheese.
  10. Preheat the oven to 180°C (gas mark 6) and bake for 25 minutes.