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.
Season 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.
Let the salad cool down a bit and it is ready to serve.