PREPARATION

Cut your smoked salmon slices. Marinate them in the lemon juice for 15 minutes.

Finely slice a few leaves of a white endive and red endive «Croquines». Also chop your Paris mushrooms and radishes.
Mix all with the remaining lemon juice. Drain on paper towel and mix with the mayonnaise.

Spread the vegetable preparation on 2 slices of square bread. Cover with a slice of bread, salmon then again with a slice of bread.
Cut the sandwiches made in 4 then in 2, diagonally, to form triangles.
Decorate the minisandwichs with a slice of mushrooms and radishes. Plant an aperitif pice to maintain the whole.

Thread a red cherry tomato and a yellow tomato onto small skewers.
Prepare a red and white endive salad cut into julienne strips. Spread in small glasses. Serve with light mayonnaise.