Smoked Red Snapper And Chanterelle Mushroom Salad [Magazine Article]

Smoked Red Snapper And Chanterelle Mushroom Salad [Magazine Article]

This Smoked Red Snapper and Chanterelle Mushroom Salad Recipe originally appeared in the December 2015 Issue: Sustainable Seafood

Brought to you by:  
Foodie  Foodie  on 15 Dec '15

Serves: 2

Prep time: 30 mins


  • 4 pearl onions
  • Knob of butter
  • 3-4 chanterelle mushrooms, sliced
  • 2 tbsp vinegar (your favourite kind)
  • 4 tbsp olive oil
  • 1 tsp honey
  • 1 fillet pre-sliced and pre-smoked red snapper, or salmon or trout will also do nicely
  • frisse lettuce
  • 1 radish, finely sliced
  • Half green apple, finely sliced
  • 1 lemon
  • 1 tbsp mayonnaise

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  1. Boil the pearl onions for 5 minutes until soft and separate the layers.
  2. Pan-fry the mushrooms in a little butter until golden brown.
  3. Mix the vinegar, olive oil and honey in a bowl and whisk well until you have a smooth vinaigrette dressing. Season to taste.
  4. Place all the ingredients together into a deep plate. Curl fish into rosebud shapes.
  5. Finish with the vinaigrette and lemon juice and mayonnaise on top.



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