Put fennel seed and peppercorns in a pestle and grind very finely. Combine with red pepper and fish stock and puree in a blender.
Saute scallions and chiles in a little olive oil on a low heat until they start to soften. Add mushrooms and saute for a further couple of minutes. Add stock mixture and bring to a boil, reduce heat to a simmer.
Slice the smoked salmon into small strips and add to pan. Simmer for about five minutes. Remove from heat.
Add 2 to 3 fl ozs of heavy cream. Serve immediately over basmati rice or pasta.
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