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Arugula Salad
with
Stuffed Salmon Balls
recipe and photograph created by www.finedinings.com
all rights reserved - copyrighted
Makes 3 stuffed salmon balls, 3 are needed per serving
Stuffed Salmon Balls
can be made one day
ahead
1 tablespoon butter
3 ounces Mushrooms, finely chopped
3 garlic cloves minced
1/8 teaspoon salt
1/4 teaspoon cracked pepper
3 plastic wrap squares, 5" x 5”
3 (2-inch squares) Salmon Lox slices
Olive Oil for garnish
Chives stems for garnish
In a skillet over medium high heat sauté mushrooms and garlic in butter until tender and liquid is absorbed; add
salt and pepper; remove from heat to cool.
Lay plastic wrap square on a flat
surface with 2-inch square of salmon lox on top of plastic; put a scant tablespoon mushroom mixture on the salmon.
Gather 4 corners of plastic wrap together and twist to form a ball. Repeat this same process to make each
salmon ball. Refrigerate balls until ready to serve.
Remove plastic from salmon balls, brush with oil; place 3 salmon balls on each plate (see my
photograph). Garnish with chive stems; sprinkle plate with cracked pepper and
serve with arugula salad.
Arugula Salad
Arugula or fresh Spinach leaves
Extra-virgin olive oil
Salt and pepper, to taste
In a medium bowl toss Arugula with a small amount
of oil, add salt and pepper. Mound arugula leaves up high in center of individual serving
plates and serve with stuffed salmon balls.
see more of my
gourmet Salad Recipes
with photographs
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