Considering that I devote a fair amount of my life to the love of cigars, I felt that this delicious tidbit would make an appropriate culinary offering as an accompaniment to a fine glass of Cognac and your favorite Habanos. Based on a traditional Moroccan dish, this particular recipe was adapted by Tel Aviv caterer Ido Shapira.

For the cigars:

3 eggs
1/2 kilo smoked salmon
3 Tbsp. black peppercorns, ground coarsely
2 Tbsp. bread crumbs
1/2 cup creme fraiche
1 package of cigar leaves, cut in quarters
1/2 cup water + 1/2 cup flour, mixed together to form a paste
peanut oil or sesame oil for deep frying

For the sauce:

1 cup buttermilk
1 Tbsp. wassabi
1 tsp. salt

In a food processor blend together the eggs, salmon, peppercorns and bread crumbs until a smooth puree is obtained. Transfer to a bowl and with a spatula fold in the creme fraiche until the mixture is uniform throughout. Transfer the mixture to a piping bag and pipe it onto the broad side of the cigar leaves. Roll the cigars and then seal the edges with the flour paste.

Transfer the rolled cigars to the freezer until frozen through. Only then heat deep oil to about 180 degrees Celsius (350 Fahrenheit) and in this fry the cigars until lightly golden.

To make the sauce, combine the ingredients in a small bowl and beat together with a whisk until all the lumps are dissolved. Serve the cigars hot with the sauce in a separate small bowl or saucier. (Serves 4 - 6 as an accompaniment to dry white wine).

© Daniel Rogov