Wild Mushroom And Salmon Salad

Recipe Ingredients

213		Canned red Alaska salmon
100		Curly endive
6		Juniper berries
6		Allspice berries
90		Dry white wine
2 tablespoons	30ml	Walnut oil
250		Wild mushrooms
2		Garlic cloves - - crushed in...
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Onion (small)

Recipe Instructions

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.

Source:
Cooking Light, June 1994, page 85

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