For 8 people
Hot-smoked salmon
1 kg salmon fillet
0.5 dl sugar
0.5 dl salt
Celery puree
300 g celery root (cauliflower can also be used)
100 g ratte potatoes
2 dl milk
1 dl cream
Salt and pepper
Marinated cepes
300 g cepes or other forest mushrooms
1 dl olive oil
1 dl thinly sliced shallots
0.5 dl lemon juice
Salt and pepper
0.5 dl thinly sliced parsley leaves
Sorrel vinaigrette
2 dl sorrel or possibly lemon-sprinkled spinach leaves
0.25 dl cider vinegar
2 dl sunflower oil
Salt and pepper
Equipment required
Smoking oven
2 T. wood chips for food smoking
Remove the skin from the fillet along with the brown parts of the flesh. Slice into 8 portions. Place in the salt and sugar mixture and leave to marinate for 10 min. Rinse in cold water, and sponge down with absorbent paper.
Arrange the wood pellets in the bottom of the oven. Place the fillet on the rack, and set at maximum heat. Switch off after 3 minutes, but leave the fish in the oven. The salmon is best when cooked to medium rare, in other words slightly raw in the centre.
Celery puree
Peel the vegetables, and cut into pieces. Cook for 20 min in a mixture of milk and water until tender. Empty the liquid, and blend the vegetables with the cream to obtain a nice puree. Season with salt and pepper. Keep the puree hot.
Marinated cepes
Wash the cepes, and cut into strips around 1 cm thick. Heat the oil, and fry the cepes until the water evaporates. Add the shallots, and sweat. Season with salt and pepper. Add the lemon juice, and leave to cool. Add the parsley just before serving.
Sorrel vinaigrette
Blend the sorrel, vinegar and oil to obtain a green sauce. Season with salt and pepper.
