[usr 3]
You can replace the cultivated mushrooms with oyster mushrooms or mushrooms.
Clean the mushrooms, cut the bottom of the earthy stem, cut the caps into strips and the stems into small dice. Peel and chop the shallots. Heat 20 g of butter in a saucepan, add the shallots and mushroom stems, brown them, then add the slices of caps and the chopped chives, as well as the fresh cream, salt and pepper. Simmer for 10 minutes uncovered.
Meanwhile, poach the fresh salmon in a saucepan of slightly lemony, salted and peppered water. Roll out the puff pastry on a floured work surface, so as to cut out two discs with a diameter slightly larger than that of a medium-sized round springform pan. Line this mold with one of the two discs after brushing the bottom and sides with the remaining melted butter.
Crumble 1 slice of smoked salmon in the bottom. Add on top the perfectly drained fresh salmon, stripped in regular pieces. Cover everything with half the mushrooms, then the rest of the crumbled smoked salmon, and finally the rest of the creamed mushrooms. Place the second disc of puff pastry as a lid and weld the edges by pinching them regularly all around. Brush the top with the egg yolk and push a socket in the center as a chimney.
Bake in the oven at 200°C for 30 minutes.
Source:Regional Cuisines of France.
