Salmon and chanterelle mushrooms on toast

By Matt Dean Pettit
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SERVES
4
 TO
6
TOTAL TIME

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

  1. In a large skillet over medium heat, melt half the butter.
  2. Add the mushrooms and fresh thyme and cook for three to four minutes until the mushrooms turn slightly brown and softened.
  3. Add the cooked flaked salmon meat and mix well.
  4. Toast the bread and spread each slice with the remaining butter and mustard.
  5. Evenly divide and top each toast with the salmon mushrooms mixture.
  6. Garnish with the grated cheese and thyme. Serve warm and immediately!

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