For ➋200 g black trumpets
2 tbs butter
4 tbs mayonnaise*
4 tbs grated horseradish*
1 tbs minced fresh parsley
1 ts fresh lemon juice
2 salmon steaks or fillets, 200 g each
lemon wedges
Sauté mushrooms in 1 tbs butter over medium heat for 3 m. Season to taste with salt and pepper.
Mix together mayo, horseradish, parsley and lemon juice in a small bowl and set aside.
Put salmon in baking dish and dot with remaining butter. Broil 20 cm from upper grill until barely brown on edges.
Spread horseradish sauce over fish and broil until bubbly and golden.
Decorate with sautéed mushrooms and lemon wedges.
Serve with a glass of spicy white wine like viognier.
