Wild mushroom & salmon salad

Yield: 4 Servings

Measure Ingredient
213 grams Canned red Alaska salmon
100 grams Curly endive
6 Juniper berries
6 Allspice berries
90 millilitres Dry white wine
2 tablespoons Walnut oil
250 grams Wild mushrooms
2 Garlic cloves crushed in...
½ teaspoon Salt
1 small Onion

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. Approx. 150 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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