Salmon and Cabbage Rolls

Name: Salmon and Cabbage Rolls
Yield: Serves 4
Ingredients: 1¼ pounds cooked salmon; 2 ounces smoked salmon—about ⅓ cup (optional); ½ cup whipping cream; 2 tablespoons chopped fresh chives; 1 cabbage; salt and pepper; ½ ounce dried chanterelles; ⅛ ounce dried ceps (porcini); ½ cup light cream; 2½ cups fish stock; pinch of saffron

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Ingredients

⅛ ounce dried ceps (porcini)
½ ounce dried chanterelles
1¼

Fish course
Pescatarian
Gluten-free

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