Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 213      gram          canned red Alaska salmon
 100      gram          curly endive
   6                    juniper berries
   6                    allspice berries
  90      milliliters   dry white wine
   2      tablespoons   walnut oil
 250      gram          wild mushrooms
   2                    garlic cloves -- - crushed in...
     1/2  teaspoon      salt
   1      small         onion

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.