Hot Smoked Salmon With Wild Mushroom Fricassee & Almond Puree


400g salmon fillet all the same thickness 100g each
2 tablespoons rapeseed oil
2 teaspoons course sea salt
70 wood chips for smoking

For the Fricasse

300g cepes
150g girolles
150g black trumpet
200g pak choi leaves
3 garlic cloves
100g chicken stock
100g double cream
5 bay leaves
30g French parsley
60 butter
salt and pepper

Almond puree

150g whole almond peeled

100g milk
100g double cream
nutmeg finely grated
salt and pepper


To make the almond puree, put the milk cream and almond into a small saucepan and slowly cook for 15 minutes, season. Then put through a blender until smooth.

To make the mushroom fricassee, First wash the mushrooms and dry off well. In a large frying pan heat some oil, now add the cepes cook off for 2 minutes, now add the girolles and garlic and cook for a further 5 minutes until they are soft.

Now add the blue trumpet and bay leaves with the butter and chicken stock and cook for a further 2 minutes. Now add the pak choi cook until wilted. Now add the cream and season well. Toss in parsley  ready to serve.

First rub the salmon with the rapeseed oil and season well.

To smoke the salmon, In a smoking pan line with tin foil. Soak the chips in water the drain well. Place the chips in the smoker then put a grid on top then bring the chips up to heat and let them smoke for 3mins then turn off and allow to cook for about 30 minutes.

Serve with the mushroom fricassee and almond puree.

Recipe and image courtesy of Rosemary Shrager.
With thanks to Rosemary Shrager and the Rosemary Shrager Cookery School
The Corn Exchange, The Pantiles, Royal Tunbridge Wells TN2 5TE
Phone: 01892 528700