Wild mushroom and salmon salad

 
                       WILD MUSHROOM AND SALMON SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  213       g            Canned red Alaska 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
 
   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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