Fresh Figs, Smoked Salmon and Fromage de Brebis Wraps. Gluten-free Appetiser

For a Winter party there is nothing more refreshing than a reminder of Summer; sun-kissed figs, crisp salads, creamy cheese and smoked salmon. In a good year, our fig trees will produce three crops, with the last one slowly ripening in the November sunshine and as long as there is no frost this will continue, hopefully for the whole month. The figs ripen at around half the size of the Summer ones but are juicy and sweet.

For this recipe I'm using two types of figs, one being the last green figs from our own trees (left). The second variety is a black fig, simply known as Noir. 

The cheese is from the Basque country a speciality of that region and has a distinct tanginess, which compliments both the smoked salmon and the fig.

INGREDIENTS

(Makes 20)

5 small to medium black or green figs

60g - 2oz  of Organic Smoked Salmon or wild if you are lucky enough to be able to get it!

100g - 3½oz Fromage de brebis/ewes' milk cheese or similar well-flavoured soft cheese

20 small Batavia leaves or similar crunchy lettuce

One small lemon - Black pepper - Sticks

ASSEMBLY

Lay a sheet of unbleached baking paper onto a flat surface, I'm using a bread board and place a slice of chilled smoke salmon upon it.

Break up the cheese with a fork and gently smooth it over the fish. Season with freshly ground black pepper.

Cut the salmon and cheese into thin strips, wide enough and long enough to encircle the fig.

Cut the figs into quarters.

Slice the lemon thinly and cut each slice into quarters too.

Thread a piece of lemon onto a stick.

Wrap the fig in the slice of brebis covered salmon.

Hold together with the stick and place on a lettuce leaf.

Serve immediately. If you are making this for serving later then keep chilled.

Enjoy!

All that needs to be said now is Bon Appėtit!

Hope to see you here again for another recipe from my 100 Gluten-Free Organic Party Foods Challenge!

All the best,

Sue

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©  Sue Cross 2017