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1/2 pound large white mushrooms, sliced
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons lemon juice
3 tablespoons olive oil
1 pound skinless and boneless salmon fillet
2 tablespoons chopped dill
Chill 4 serving plates.
Put the mushrooms in a mixing bowl and sprinkle them with 1/2 teaspoon of the salt and 1/2 teaspoon of pepper, 2 tablespoons of lemon juice, and 1-1/2 tablespoons of olive oil. Mix well, cover with plastic wrap and refrigerate.
Slice the salmon very thinly (about the thickness of smoked salmon) and put it on the chilled plates.
Sprinkle the salmn with the remaining salt, pepper, lemon juice and oil. Sprinkle the dill over the salmon. Refrigerate, covered with plastic wrap for at least 45 minutes.
Serve each dish of salmon with a portion of the mushroom mixture.
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