Smoked Salmon With A Creamy Blue Chanterelle Mushroom Sauce

Smoked salmon
4 4-ounce salmon fillets, butterflied
1 teaspoon salt
1/2 teaspoon fresh pepper

Creamy blue chanterelle mushroom sauce
1 cup blue chanterelle mushrooms
1 cup heavy cream
1/4 cup minced onions
1 tablespoon butter
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Roasted potatoes and vegetables

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 saute 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

http://www.pacrimmushrooms.com/


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