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Shred pre-smoked salmon and fold into remaining ingredients. Chill until serving.

Prepare Sweet Cherry Pepper Romesco by combining all ingredients in a food processor until fully incorporated.

Place one tablespoon of the smoked salmon rillettes mix inside a Belgian endive. Top with a teaspoon of Sweet Cherry Pepper Romesco. Garnish with a fresh sprig of dill and serve.

by Chef Amir Hajimaleki from District Kitchen + Cocktails