- 200 g fresh baby enoki mushrooms, stemmed
- 4 T smoked white balsamic-vinegar reduction
- 3 T extra virgin olive oil
- 240 g fresh Norwegian salmon, thinly sliced
Place the mushrooms in a bowl then evenly cover with the balsamic-vinegar reduction and olive oil. Leave for 30 minutes.
Layer into shot glasses folds of thinly sliced salmon. Top with the pickled mushrooms.
Serve as a quick, easy starter.
Cook’s note: Smoked white balsamic vinegar reduction is available from selected delis.
Per serving: 735.1kJ, 6.5g protein, 6.7g fat, 17.4g carbs