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Salmon and Cabbage Rolls

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

Ingredients

  • ounce dried ceps (porcini)
  • ½ ounce dried chanterelles

Method

Soak the mushrooms for 1 hour, sqeeze them dry, and chop them. Purée the salmon in a food processor, along with the optional smoked salmon. Add the cream, purée again, and transfer to a bowl and mix in the chopped mushrooms and chives. Season with salt and pepper.

Preheat the oven to 350°F

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