Serves 4:

1 puff pastry roll
1 sachet of rehydrated chanterelles
500 gr. of fresh salmon
200 ml. of fresh liquid cream
2 egg yolks
1 teaspoon of coriander seeds,
butter or oil
salt and freshly ground black pepper

– Line pie pan with pastry.
– Brush the chanterelles lightly and cut the biggest in 2 lenghtwise.
– Sweat without fat on low heat.
– Cut the salmon in 3-4 cm. squares.
– In a bowl, mix the fresh cream, egg yolks, coriander seeds, salt and pepper.
– Garnish pie with chanterelles and salmon, add the prepared mixture.
– Cook in preheated oven (350F) about 35 minutes.
– Can be served with buttered fiddleheads or buttered coltsfoots.