Salmon & Okra on an Endive Boat with Paprika Salsa

• 1 head's worth Endive
• 6 pieces Smoked salmon
• 3 Okra
• 1 Avocado and fresh mushrooms
• 1 dash Dill (optional)
• 20 grams each Paprika (red and yellow)
• 20 grams each Red onion
• 2 tbsp Extra virgin olive oil
• 1 rounded teaspoon Whole grain mustard
• 1 tsp Honey
• 1 tsp White wine vinegar
• 1/4 tsp Salt
• 1 dash Oregano (dried)

1. Make the salsa sauce beforehand.
2. Chop the paprika and the red onion finely and mix with the rest of the ingredients for the salsa sauce.
3. Cut the endive leaves one by one at the base of the leaves.
4. Blanch the okra, cut in half lengthwise, and slice diagonally.
5. First, fill the endive leaves with okra and avocado (or thinly sliced mushrooms).
6. Gently top the vegetables with the smoked salmon cut into bite-sized pieces.
7. Arrange the okra between the pieces of salmon.
8. Drizzle the salsa sauce over the boats right before serving.
9. Garnish with dill leaves if available.
10. If the "endive boats" are unstable, thinly slice the bottoms with a knife to stabilize them.
11. The paprika salsa can be used in different dishes.
12. Add it to a smoked salmon or cured ham salad, to give it a touch of flair.

endive, salmon, avocado, dill, paprika, red onion, olive oil, grain mustard, honey, white wine vinegar, salt, oregano

Taken from cookpad.com/us/recipes/152336-salmon-okra-on-an-endive-boat-with-paprika-salsa (may not work)