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