Preparation:
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. |
