75g green lentils
225g fresh salmon minced
1 egg white beaten
225g shiitake or large open mushrooms
200ml double cream
150ml chicken stock
50ml white wine
125g oyster mushrooms
Cook the lentils. Mix together the minced salmon salt and egg white and chill. Take half the shiitake mushrooms and cut the larger ones horizontally across the caps. Heat half the Madeira and blanch the caps. Remove. Chop the leftover pieces discarding the stalks and blanch in the same Madeira. Reduce liquid by half.
Line four dariole moulds or ramekins with shiitake caps. Mix 125ml of cream into the chilled salmon and spoon some of the salmon into the moulds leaving a well in the centre. Add a dash of cream to the chopped cooked shiitake and reduce until thick. Season.
Fill the moulds with cooked mushrooms and cover with the remaining salmon mixture. Cook in a bain-marie for 10-15 minutes.
Reduce the stock wine and remaining Madeira by three-quarters. Add the remaining cream and season. Cut the remaining shiitake mushrooms into quarters and discard stalks. Mix with the oyster mushrooms and poach in the Madeira sauce.
Turn out the salmon moulds beside the lentils and pour Madeira sauce around. Garnish with asparagus spears.