1 1/2 lb Salmon fillet, trimmed

           - and sliced diagonally into
     12    -strips, 1" wide and 4" long

     12    Spinach leaves

      1 c  Basil Sauce

      1    Head Belgian endive

      2 oz Salmon caviar

  On each strip of salmon place a spinach leaf.  Fold the salmon strip over
  on top of itself.  Place the salmon in a steamer and cook it for 2 minutes,
  or until it is just done. On each individual serving plate place an equal
  amount of the Basil Sauce. Artfully arrange three of the salmon strips and
  three endive spears on top. Garnish the dish with the caviar.