Salmon and Cabbage Rolls

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

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