Smoked salmon envelope with sponge pie and turmeric sauce

Ingredients for Smoked salmon envelope with sponge pie and turmeric sauce

Instructions for Smoked salmon envelope with sponge pie and turmeric sauce

To prepare the Smoked salmon envelope with sponge pie and turmeric sauce recipe, please follow these instructions:

Fill: On a pan come butter, in which chopped onions and mushrooms are shaken until they are tender - then add the cream. It all boils down to a stew.

Sauce: Put the cream in a saucepan and cook to half, add to the turmeric, salt and pepper as needed.

Aim: 3 slices of salmon are placed on a plate in a star shape, the sponge cake is placed in the middle of the salmon, whereupon the 3 ends are bent over the ragout. The plates are placed in the preheated hot air oven for 5 minutes at 180 degrees C. Take out, the sauce is poured to form a mirror, decked with dill and roast.