a simple idea and yet elegant for a dinner party
,
easy to make ahead
see more of my gourmet Salads with photographs
Arugula Salad with Stuffed Salmon Balls
creation and photograph by www.finedinings.com
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
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 liquid is absorbed; add
salt and pepper; remove from heat to cool.
Lay
plastic wrap on a flat surface, add 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. Refrigerate until ready to serve. Makes 3
balls. Can be made one day
ahead. Remove plastic, brush with oil; place 3 on a plate. Garnish with chive stems; sprinkle plate with cracked pepper.
In a medium bowl toss greens with a small amount
of extra-virgin olive oil, add salt and pepper. Using tongs, mound up high in center of
plate and serve.
