Igal Kovriga is an internationally known master chef who served as executive chef of the Princess, Daniel and Hadar Dimol Hotels and at restaurants the world over where he achieved Michelin star ratings.
Ingredients:
1 slice of bread
prepare earlier: salmon cubes, seasoned (salt and pepper, mustard and grill spice) and frozen
one additional salmon fillet
salt, pepper, white wine
For the salad:
urugula leaves
iceberg lettuce
2 tbs. mayonnaise
mustard
cooked quail eggs (substitute slices of ordinary eggs if unavailable)
Take salmon from freezer and place on plate while preparing the rest.
Warm frying pan and brown the bread and salmon fillet cut in three cubes. After bread is browned (about a minute) remove from pan and cube. Add salt, peper and white wine to pan and cook salmon fillet until done.
Place torn lettuce and urugula in salad bowl, mix in mayonnaise, mustard, pepper, salt, add bread cubes and quail eggs and mix. Put on platter and place both kinds of salmon around the greens.