Warm smoked salmon with Jerusalem artichoke puree

Peel the Jerusalem artichoke and cut them into equal pieces. Place them in milk and add the thyme, bay leaf, pepper and salt. Bring to a boil. Continue cooking for 40 minutes on low heat until the Jerusalem artichoke is nicely soft. Drain the Jerusalem artichoke and keep a small amount of your cooking liquid. Finely chop the Jerusalem artichoke and add some more cooking liquid if necessary.

Blanch the peas and rinse in cold water. Cutter the peas and add the chicken stock and olive oil. Strain through a fine sieve and season.

Cut the mushrooms and sauté in butter.

Bake the salmon in an oven at 150°C for 4 minutes (according to thickness). Arrange everything on the plate and finish with a few shoots.

Serve and enjoy!