Smoked Salmon:
4 4-ounce salmon fillets, butterflied
1 teaspoon salt
teaspoon fresh pepper
Creamy blue chanterelle mushroom sauce:
1 cup blue chanterelle mushrooms
1 cup heavy cream
cup minced onions
1 tablespoon butter
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Presentation:
Roasted potatoes and vegetables
Procedure:
Season salmon fillets with salt and pepper. Place in a smoking
box lined with applewood chips, and set on a hot grill for
10 minutes.
Place mushrooms in a hot frying pan, and cook until all the liquid
has evaporated. Add butter and onions, and sauté for
1-2 minutes. Add heavy cream, and boil for 3-4 minutes. Add
chopped parsley, and season with salt and pepper, to taste.
Place
each salmon fillet on a plate. Top with creamy chanterelle
mushroom sauce. Garnish with roasted potatoes and vegetables.
serves 4
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