In a medium pot, combine parsley root, potato and stock. Bring to a boil and simmer for 15 minutes, or until tender. Make sure the pot doesn’t boil dry. Add milk and puree. Meanwhile, in a dry hot skillet, add the chanterelles. Fry until they dry up and start to brown, then add butter, salt and pepper. Let fry for 2 more minutes. Arrange puree on plate, garnish with chanterelles and slices of salmon.