Byron Shultz Click here for Byron's bio

4ea 8oz King salmon filet, skin removed
12 oz yellow foot chanterelle mushroom
2T olive oil
1t garlic minced
1T shallot chopped fine
2t fresh thyme, chopped fine
2oz apple wood chips
4oz champagne vinegar
12 oz olive oil
1T sugar
1T Dijon mustard
1# Yukon gold potatoes, peeled and quartered
1# celeriac, peeled and cut in 4in squares
10 oz unsalted butter, cubed
salt and pepper

For the vinaigrette:
Smoke the mushrooms over apple wood chips in an outdoor smoker for 10 minutes. Slice and sauté seasoned mushrooms in olive oil until lightly caramelized; add the garlic and shallot and cook out, finish with thyme.
In a blender combine the vinegar, Dijon and sugar. Slowly add the olive oil to form and emulsion season and place the vinaigrette in a bowl, add the cooled mushrooms and refrigerate.

For the celery root puree:
Steam the potatoes and celery root separately until fork tender. Dry them out in a 250 degree oven for 10 minutes to remove excess moisture. Combine the two starches and butter and mash until uniform in consistency. Season with salt to taste.

For the salmon:
Season with salt and pepper and grill to medium well.

To plate:
Place a mound of celery root puree in the center of a plate place salmon on top of puree and nap the fish with smoked chanterelle vinaigrette.

Partner this dish with 2005 Chatter Creek Pinot Gris - Washington.

Wine pairings from Michael Teer of Pike and Western Wines

Ivar’s recommends serving this dish with: Chateau Ste. Michelle “Canoe Ridge” ’03 Merlot, WA