Salmon Forestiere Recipes

Steps:

• Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge.
• Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
• Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions. Stir to blend thoroughly. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.

Steps:

• Coarsely chop mushrooms; there should be about 2 cups of each.
• Bring enough water to cover mushrooms to boil and add salt to taste. Add mushrooms and cook about 1 minute. Drain immediately. Put mushrooms in cheesecloth and squeeze to extract most of liquid.
• Put mushrooms into the container of food processor or electric blender and blend as fine as possible. There should be about 1/2 cup.
• Melt butter in saucepan and add mushrooms. Cook briefly and add cream, salt, pepper, nutmeg and cayenne pepper. Let simmer 5 minutes. Serve with roast meats, poached eggs, steamed fish, broiled chicken or roast rack of lamb (see recipe).