Ingredients:
- 2 oz (60 g) smoke salmon;
- 1 1/2 teaspoons pickle red onion;
- 1 teaspoon flying fish eggs;
- 1/2 teaspoon capers;
- 1/4 teaspoon honey or adjust for taste;
- 6 endive leaves;
- 1/2 teaspoon olive oil.
Recipe:
Serving for 2 as appetizer
- Cut the smoke salmon into 3/8” (1 cm) strips;
- Pickle red onion with lemon juice overnight;
- Soak capers in water for 5 minutes;
- Squeeze water out and finely chopped;
- Add pickle red onion, flying fish eggs, capers and honey to smoke salmon;
- Mix well;
- Add olive oil;
- Spoon to endive and serve chill.