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Print this Recipe    Salmon Mushrooms

Smoked Salmon with Wild Mushrooms

200 g smoked salmon
6 spring onions (scallions), chopped
1 red chilli, chopped
1 green chilli, chopped
1 roasted red pepper skinned and deseeded, diced
300 g fish stock
1/2 tsp fennel seed
6 peppercorns
2 to 3 fl ozs heavy cream

Put fennel seed and peppercorns in a pestle and grind very finely.
Combine with red pepper and fish stock and puree in a blender.

Saute scallions and chiles in a little olive oil on a low heat
until they start to soften. Add mushrooms and saute for a further
couple of minutes. Add stock mixture and bring to a boil, reduce
heat to a simmer.

Slice the smoked salmon into small strips and add to pan. Simmer
for about five minutes. Remove from heat.

Add 2 to 3 fl ozs of heavy cream. Serve immediately over basmati
rice or pasta.

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