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  • Flame-broiled lake salmon
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    with Wild Mushroom Salad
    By Sara la Fountain

    Flame-broiled lake salmon

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    Servings: 4

    PREPARATION:

     
    • 1

      Cover the lake salmon fillet with sea salt and let it marinate for 2½ hours in the fridge.

    • 2

      Then, wipe the excess salt from the salmon fillet.

    • 3

      On a chopping board, secure it with metal or wooden skewers. When you put the fish on the fire, it is important that it is not too hot. A good way of testing if the temperature is perfect is if you can hold your hand above the flames for 15 seconds.

    • 4

      Leave the salmon to broil for 2½ hours.

    • 5

      Wild Mushroom Salad: Firstly, prepare the mushroom salad. Put the cleaned and sliced cepes and chanterelles in a pan with butter and sauté them until they are a nice golden brown.

    • 6Season the mushrooms with salt, pepper and a drizzle of sherry vinegar. Remove from the heat and add the chopped red onion. Garnish with roughly chopped dill.
    • 7Let the salad cool down a bit and it is ready to serve.
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  • Servings: 4

    PREPARATION:

     
    • 1

      Cover the lake salmon fillet with sea salt and let it marinate for 2½ hours in the fridge.

    • 2

      Then, wipe the excess salt from the salmon fillet.

    • 3

      On a chopping board, secure it with metal or wooden skewers. When you put the fish on the fire, it is important that it is not too hot. A good way of testing if the temperature is perfect is if you can hold your hand above the flames for 15 seconds.

    • 4

      Leave the salmon to broil for 2½ hours.

    • 5

      Wild Mushroom Salad: Firstly, prepare the mushroom salad. Put the cleaned and sliced cepes and chanterelles in a pan with butter and sauté them until they are a nice golden brown.

    • 6Season the mushrooms with salt, pepper and a drizzle of sherry vinegar. Remove from the heat and add the chopped red onion. Garnish with roughly chopped dill.
    • 7Let the salad cool down a bit and it is ready to serve.
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