| 1 | Drain the can of salmon, reserve the juice. |
| 2 | Flake the fish and set aside. |
| 3 | Divide the endive between 4 or 6 serving plates. |
| 4 | Put the salmon juice into a small pan with the juniper, allspice and wine. |
| 5 | Bring to the boil, reduce the heat and simmer for 3 minutes. |
| 6 | Allow to cool. |
| 7 | Discard the berries but reserve the stock. |
| 8 | Heat the oil in a frying pan. |
| 9 | Fry the mushrooms, garlic and onions for 2-3 minutes, remove the vegetables and keep warm on a plate. |
| 10 | Pour stock into pan and cook rapidly for 1 minute. |
| 11 | Add salmon and vegetables. |
| 12 | Heat gently then pile over endive. |
| 13 | Serve immediately. |
| 14 | Serves 4-Approx. 150 kcals per serving |
