PREPARATION

Cut your «Classics» endives into thin julienne and smoked salmon into strips.
Reserve the heart of your endives, some small leaves and salmon strips.

Mix the lemon juice and olive oil with the beaten cottage cheese. Salt, pepper and add the dill.
Cut beets into thin slices.

Mount the mille-feuilles alternating beet, cheese preparation, julienne endives and salmon strips.
Feature the decorated mille-feuilles of hearts, small endive leaves and reserved salmon strips.

Serve with vegetable chips.