Hot-Smoked Salmon served with Spinach and Chanterelle Sauce

Enjoy a luxurious Scandinavian starter with Anna Mosseson's recipe combining salmon, chanterelle mushrooms and spinach to delicious effect
Hot-Smoked Salmon served with Spinach and Chanterelle Sauce
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

main

  • 2 tbsp unsalted butter
  • 2 shallots, chopped
  • 300 g fresh chanterelle mushrooms, brushed clean
  • 1 tsp plain flour
  • 150 ml double cream
  • 100 ml port
  • 150 ml crème fraîche
  • black pepper
  • 200 g spinach leaves
  • 450g piece of hot smoked salmon, kinned and sliced into 6 pieces
  • 1 red onion, finely chopped, for garnish

Method

1. Heat the butter in a heavy-based frying pan. Add the shallots and fry for for 1-2 minutes, until fragrant.

2. Add the chanterelles and fry for 2 minutes. Sprinkle the flour over the chanterelle mixture.

3. Add the double cream and port. Simmer for 2-3 minutes.

4. Add the crème fraiche and season with salt and freshly ground pepper.

5. Add the spinach and cook for 1 minute.

6. Divide the spinach and chanterelle mixture among 6 warm serving plates. Top with the hot-smoked salmon portions. Garnish with red onion and serve at once.

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