Serves 6

1 pound boned and skinned cooked salmon
6 ounces mushroom caps
1 ounce butter
1 tablespoon lemon juice
2 cups Nantua sauce
2 ounces Swiss cheese, grated

PREPARATION
Preheat oven to 375 degrees.
Wash and slice the mushroom caps. Melt the butter in a saucepan. Add the lemon juice and mushrooms. Cook over medium heat until mushrooms are tender.
Flake the cooked salmon in a buttered baking dish. Spread the mushrooms over the salmon and cover with the Nantua sauce.
Sprinkle with cheese and bake for 5 minutes, or until golden brown.

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