Ingredients
- 12 spinach leaves
- 4 long
- 1 wide
- 1 head belgian endive
- 425 gr salmon fillet
- 240 ml basil sauce
- 36 gr salmon caviar
On each strip of salmon place a spinach leaf. Fold the salmon strip over on top of itself. Place the salmon in a steamer and cook it for 2 minutes, or until it is just done. On each individual serving plate place an equal amount of the Basil Sauce. Artfully arrange three of the salmon strips and three endive spears on top. Garnish the dish with the caviar.
