Smoked salmon with broccolini and funnel chanterelles

During the week we either sometimes skip the cook altogether and eat sandwiches (Finnish type, will post later on), eat leftovers or coo something simpler. Well-you-know-why. This particular dish is also a nice light lunch for the weekend.

Any mushroom would do here, but since funnel chantarelles and aplenty in Finnish woods, and have a nice earthy taste, we cooked them did time. They worked actually surprisingly well! Self-picked - feels like hunter-gatherer :)

I was in three days in Stockholm the week before, in Gothenburg for Friday, in Copenhagen Mon-Tue and will be in Oulu Thu-Fri. 'Nough said. This food brought me joy and comfort for this almost only night at home this week <3

Smoked salmon with broccolini and funnel chanterelles
Cold-smoked or warm-smoked salmon (lax)
Broccolini
Funnel chantarelles or other mushrooms
Pepper
(Salt)

This is very basic to prepare:
- If you use cold-smoked salmon, just sear lightly. But beware! This is a very salty fish, so don't add extra salt (to anything) and you might even want to soak the fish. But we really like cold-smoked salmon cooked, so that's what we use. If you use warm-smoked salmon, just warm up (always preferrably in a pan)
- Wash and cook broccolini in a pan.
- Cook funnel chantarelles in a pan.
- Add pepper to taste.

Light, tasty, simple but still complex......... I feel comforted.