INGREDIENTS
- 600 g of smoked salmon
- 400 g of Porcini mushrooms
- 1 shallot
- 2 spigs of dill
- 2 tablespoons of Brandy
- 4 tablespoons of cream
- 4 tablespoons of olive oil
- 80 g of summer truffle
- salt and pepper
PREPARATION
Season the salmon slices with half of oil, pepper and a sprig of dill. Clean the Porcini mushrooms and slice them. Fry the shallot in a non-stick pan with the remaining oil.
Add half of the mushrooms, salt and pepper and cook quickly on high heat for 5 minutes, sprinkle with brandy, add cream and mix.
Turn off and blend to obtain a sauce to which you will add 80g of minced truffle.
Oil 4 baking molds (aluminum or silicone) of 6-8 cm in diameter and arrange in layers alternating the slices of salmon and the mushrooms. After about an hour, bake the pies on a serving dish, garnished with the sauce and the dill.