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Recipe Category: Salad
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Ingredients
- 213 g Canned red salmon
- 100 g Curly endive
- 6 Juniper berries
- 6 Allspice berries
- 90 ml Dry white wine
- 2 tb Walnut oil
- 250 g Wild mushrooms
- 2 Garlic cloves
- — crushed in…
- 1/2 ts Salt
- 1 sm Onion
Method
- Drain the can of salmon, reserve the juice
- Flake the fish and set aside
- Divide the endive between 4 or 6 serving plates
- Put the salmon juice into a small pan with the juniper, allspice and wine
- Bring to the boil, reduce the heat and simmer for 3 minutes
- Allow to cool
- Discard the berries but reserve the stock
- Heat the oil in a frying pan
- Fry the mushrooms, garlic and onions for 2-3 minutes, remove the vegetables and keep warm on a plate
- Pour stock into pan and cook rapidly for 1 minute
- Add salmon and vegetables
- Heat gently then pile over endive
- Serve immediately
- Serves 4-6
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