Spiced Wood Smoked Regal Salmon fillets on a pan seared portabella mushroom with a smoked paprika aioli.

The spiced mixed pepper wood smoked salmon is an ideal accompaniment to the portabella mushroom. The Spanish smoked paprika aioli is a great compliment. This makes a great weekend brunch dish.

Serves 4


2 x 200gr Regal Smoked Salmon Natural Wood roasted portions
4 x large flat portabella mushrooms
Sea salt and fresh black pepper
Good Olive oil
Smoked paprika aioli


To a hot non stick pan add a little splash of good quality olive oil. Place the mushrooms in the pan and sear both sides.

Heat the smoked salmon portions by placing on top of the mushrooms to warm slightly. Turn down the pan to allow the residual heat to transfer into the salmon.

Serve the mushrooms with the salmon atop and drizzle with the smoked paprika aioli.

Also can be served with wilted spinach between the mushrooms and salmon.

A great brunch......!


Spiced Wood Smoked Regal Salmon fillets


Mark Dronjak mark@markdronjak.co.nz © Copyright 2008. Powered by: Woogloo V3


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