Oven baked Norwegian salmon is simple. Here it is made in portions and served with chanterelles.
Preheat the oven to 150 °C.
Cut the salmon into servings and place each piece on a sheet of baking paper.
Sprinkle with salt and pepper, and cover with a lemon slice and a twig rosemary.
Pour white wine over the packages, fold together and tie up with a cotton string.
Place the packages on a baking tray and bake in the oven for approx. 10 minutes.
Peel and dice potatoes and cook tender.
Drain well, add butter and milk, and mash to an even purée.
Taste with salt and pepper.
Rinse the chanterelles and pan-fry in butter until golden.
Sprinkle with salt and pepper.
Serve the salmon with potato purée and chanterelles on the side.
Tip: Here you can use other kinds of mushrooms if you can't get chanterelles.