Arugula Salad with Seafood
this
recipe and photograph created by Peggy
Bucholz
for www.finedinings.com
Makes 3 stuffed salmon balls
1 tablespoon butter
3 ounces Mushrooms, any type you like, finely chopped
3 garlic cloves minced
1/8 teaspoon salt
1/4 teaspoon cracked pepper
3 plastic wrap squares, 5-inch x 5-inch
3 (2-inch squares) Smoked Salmon Lox slices
Olive Oil for garnish
Chives stems for garnish
Arugula or fresh Spinach leaves
Extra-virgin olive oil
Salt and pepper, to taste
In a skillet over medium high heat sauté mushrooms and garlic in butter until tender and
all liquid is absorbed; add
salt and pepper; remove from heat to cool.
Lay plastic wrap on a flat surface, add smoked lox slices then a scant tablespoon mushroom mixture.
Gather the 4 corners of plastic wrap together and twist to form a stuffed ball. Repeat this
process making two more stuffed salmon lox. Refrigerate until ready to serve.
Can be made one day
ahead.
In a medium bowl toss arugula or spinach with a small amount
of extra-virgin olive oil, salt and pepper. Using tongs, mound arugula salad
up high in center of individual plates. Remove plastic wrap from balls, brush each with olive oil; place 3 balls on a plate.
Garnish
with chive stems; sprinkle plate with cracked pepper and serve with arugula salad.
