- 4 Extra large brown mushrooms (used for braaiing)
- 200g smoke salmon or trout
- Diced Pickled artichoke hearts, drained
- Lemon, quartered
- Caper berries
The mushrooms act like an edible bun or bowl and care needs to be taken when handling them. Do not break the rims underneath the mushrooms, which hold the ingredients together.
Sautee the mushrooms, up-side down, in a saucepan with butter until cooked and tender. Gently cut the stem away and discard. Mix a few berried and diced pieces of artichoke together and layer the bottom of the mushrooms. Top with smoke salmon/trout ribbons. Sprinkle lemon juice and serve.
Dijon mustard is a great accompaniment.