Hot-smoked salmon served with spinach and chanterelle sauce
From: Good Food Live
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Hot-smoked salmon served with spinach and chanterelle sauce
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Enjoy a luxurious Scandinavian starter with Anna Mosseson's recipe combining salmon, chanterelle mushrooms and spinach to delicious effect
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Tips and suggestions
- Drink with...
- Champagne
Ingredients
- 2 tbsp unsalted Butter
- 2 Shallots, chopped
- 300 g fresh chanterelle mushrooms, brushed clean
- 1 tsp plain flour
- 150ml double cream
- 100ml port
- 150ml Crème fraîche
- black pepper
- 200g 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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