Arugula Salad with Stuffed Salmon Balls
Filled with Mushrooms and Garlic

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Smoked salmon lox slices are stuffed with sauteed flavored mushroom and garlic then formed into balls and served, you could also use fresh spinach. A simple idea with a beautiful presentation, elegant for a dinner party, easy to make in advance, see more of my gourmet Salads with photographs

Arugula Salad and Stuffed Salmon Balls
this recipe and photograph created by Peggy Bucholz for www.finedinings.com



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Prep Time: 25 min   Total Time: 25 min   Servings: 1

Ingredients:

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

Instruction:

In a skillet over medium high heat saut
e 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. Refrigerate until ready to serve.

In a medium bowl toss arugula or spinach with a small amount of extra-virgin olive oil, salt and pepper. Using tongs, mound salad up high in center of individual plate. Remove plastic wrap from balls, brush each with olive oil; place 3 on a plate. Garnish with chive stems; sprinkle plate with cracked pepper and serve with the salad.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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created by Peggy Bucholz, Fine Dining Gourmet Recipes
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