Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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