Salmon Puffs With Apple And Fennel Salad

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   ["Method for salad:", "1. Thinly slice the apple, finely shred the fennel and roll and slice the witlof, place in a bowl and mix well. Set aside", "", "Method for the dressing:", "1. Crush the garlic, add the mustard, add the lemon juice, salt and pepper", "2. Whisk in the oil and add the capers, set aside", "", "Method for the puffs:", "1. After cutting the salmon into mince, add the chives, parmesan, salt and pepper, mixing until combined.", "2. In a clean bowl mix the egg whites until soft-stiff peaks.", "3. Fold 1/4 of the mix into the salmon and then add the remainder of the whites, folding gently", "4. Add olive oil to medium to hot frying pan and place 2 Tb of mix for each puff. Do three or four at a time", "5. Cook until just golden underneath, the salon should cook properly if pan is not to hot.", "6. CAREFULLY turn and cook until golden, puffs need to retain their puffiness", "7. Remove from the pan", "", "Assembly:", "1. Quickly dress the salad, until coated well", "2. Place in the centre of the plate", "3. Top with 3 puffs,", "4. Drizzle with small amount of olive oil (optional)"]

* Per serving · 4 servings · Values may vary.

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