Ingredients (serves 4)
2 endives, washed. Arrange the leaves on a plate or tray
200gr smoked wild salmon, cut into small slices
50gr pickled guerkins, finely chopped
extra virgin olive oil, lemon juice, hymalayan rock salt
Arrange a slice of salmon on each endive leave.
Sprinkle the chopped guerkins over the top of the salmon.
Squeeze a lemon over the top. Add salt to taste, and lastly, pour a dash of olive oil over it too.
Have this deliciously clean dish as a snack or a light meal.
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