Ingredients:
- 4 teaspoons Arënkha MSC caviar substitute
- 12 cooked baby beets
- 1 bay leaf
- freshly ground black pepper
- 6 tbsp extra virgin olive oil
- 1 head fennel, outside leaves discarded, finely sliced
- 2 tbsp lemon juice
- 4 110g (4oz) skinless salmon fillets
- tarragon stalks
- few tarragon leaves
- 1 bunch watercress, picked over, washed & dried
- 1 tablespoon white wine
Course: lunch,main course,main dish,dinner
