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Salmon and chanterelle mushrooms on toast
Ingredients
- 1/2 cup (125 milliliters) unsalted butter, softened divided
- 1 (115-160 gram) sustainable sourced salmon, cooked and flaked
- 2 cups chanterelle mushrooms, lightly brushed clean.
- 2 tablespoon fresh thyme, plus extra for garnish
- 4 slices multigrain bread
- 4 tablespoon grainy mustard divided
- Fresh black pepper
- 1/2 cup (125 milliliters) Parmigiano-Reggiano Cheese, grated
Directions
- In a large skillet over medium heat, melt half the butter.
- Add the mushrooms and fresh thyme and cook for three to four minutes until the mushrooms turn slightly brown and softened.
- Add the cooked flaked salmon meat and mix well.
- Toast the bread and spread each slice with the remaining butter and mustard.
- Evenly divide and top each toast with the salmon mushrooms mixture.
- Garnish with the grated cheese and thyme. Serve warm and immediately!
