Thanks, I printed both of these.........

--
Bill Kiene

Kiene's Fly Shop
Sacramento, CA
www.kiene.com

"Roger Ohlund" wrote in message
...
As food seems to be the popular topic of the moment I thought I'd
contribute
with a little something.

Only problem, you need a piece of a big salmon ;-) (This being a FF
newsgroup it might not be that big a problem)

"Filled salmon rolls with avocado sauce".

400 grams salmon file cut in thin slices. Cut so that the slices become as
long as the salmon is wide.
100 grams of Chanterelle
2 shallots - Aka scallions
1 garlic wedge
1 table spoon of butter
the juice from 1/2 squished lemon
2 dl of cream
salt, pepper

Sauce:
1 Avocado
1 dl créme fariche
1 1/2 dl of the cream liquid from the cooked salmon rolls
salt, pepper


Fry the chopped up onions (shallots and garlic wedge) and chantrelles in
the
butter until all the liquids have reduced.
Divide the content up among the thin slices of salmon and make rolls of
them.
Put them on a heat proof form (mould). Drip lemon juice on top, salt and
pepper, and pour the cream around.
Cover the form with aluminum foil and put in the middle of the oven at 175
degrees Celcius (347 degrees Farenheit) for 10-12 minutes.
Pour off the cream liquid in a bowl.
Split, peal and mash the avocado. Mix it with the cold cream (cool it
quickly in a freezer after pouring in the bowl), salt and pepper.

Serve the rolls warm or cold with mashed potatoes, a sallad and some
bread.

Make a point of serving the favourite wine for fish will you, that way if
you don't like the meal at least you got to drink some nice wine.

/ Roger
I had no idea that writing a recipe in English would prove so difficult,
new
vocabulary and all.