First we start making the salmon balls:

• Cut the skinless salmon fillet into pieces of 2 x 2 cm.

  Cut 50 g smoked salmon into pieces. Chop the onion and coriander.

  Place the fresh salmon, smoked salmon, onion, coriander, ras el hanout and 1 tbsp olive oil in the chopper and mix until a finer mass is obtained.

  Remove this from the chopper and place in a mixing bowl. Now mix in the breadcrumbs and egg yolk with your hands. Season some more with salt and pepper.
• Now roll balls of +/-4 cm. I could make 25 with these quantities.

  Place a saucepan on the stove and when the water boils, carefully place the meatballs in it. Let them cook for about 3 minutes. Pour them through a colander and let cool slightly.
• Remove the outer leaves from the endive heads and cut about 2-3 cm from the hard part at the bottom. Cut the rest of the stems into strips of about 1 cm. Grate the garlic clove and chop the parsley.
• Put a tablespoon of olive oil in a deep pan and stew the endive. Allow most of the moisture to disappear (so do not cover with a lid). After about 5 minutes, add the garlic and parsley and simmer for an additional 5 minutes. Pour over the coconut milk.
• In the meantime, place a saucepan on the heat with water to cook the orzo until done. I add 1 tbsp olive oil to the cooking water. Orzo is often ready after just 5 minutes of cooking. Put the pasta through a colander. Add the pasta to the endive and mix everything well.
• We are going to sear the salmon balls a little in a pan. Add 1 tablespoon of olive oil to the pan and fry the salmon balls until they start to brown slightly.

  Serve the salmon balls together with the orzo or separately if desired. Sprinkle some extra parsley over it and enjoy!