Ingredients For the bacon endive salad 3 rashers shortcut bacon
75 g thin green beans, halved
150 g endive (or chicory/radicchio)
40 g Bagel crisps (Available from Coles)
2 boiled eggs, cut into quarters
3 tbsp good quality mayonnaise
1 tbsp chopped dill
½ tsp Dijon mustard
½ tbsp lemon juice
1 small shallot, finely sliced
For the Salmon rolls 100 g canned red salmon, drained
¾ tbsp mayonnaise
¾ tbsp chives, finely chopped
2 slices of white and rye bread, crusts removed
Bit of butter for spreading
Method For the bacon, endive salad
Cut the bacon into small pieces and fry till it is as brown as you want it -I did it for about 8 minutes.
Microwave (or boil in a bit of water) the beans for a minute or two.
Mix the mayonnaise, shallots, dill, lemon juice and mustard.
Wash the endive (if you cannot get any of the varieties of lettuce, use rocket).
You can use chicory
Combine endive with cooked bacon, beans, and the bagel crisps in a large bowl.
Add the shallot mayonnaise.
Mix thoroughly and add the eggs on top.
For the salmon rolls
Mash the salmon with the mayonnaise and chives.
Butter each slice of bread and put some of the salmon mixture on to it.
Roll up into rolls.
Cut into slices - chop each one into 3 or 4 depending on the size of your bread.