1/3 cup of toasted pumpernickel bread
250g smoked salmon in slices
20 leaves of green endive
20 leaves of red endive
2 mangoes in strips
1/3 cup of toasted pumpernickel bread
250g smoked salmon in slices
20 leaves of green endive
20 leaves of red endive
2 mangoes in strips
Arrange five leaves of green endive and five of red endive on each plate
Place the smoked salmon in the center and, to the sides, add mango strips
Break the pumpernickel bread into small pieces and scatter it over the salad or place it to one side.
