Photography recipe
Fotografía Chef Signature Chef

Chop the onions, and peel and chop the potatoes. 

Sauté them in a pot and add the fish stock. 
Season with freshly ground peppers.
Bring to the boil and allow to simmer on a low heat for approx. 15 minutes.
Cut the salmon fillet into 2 cm cubes. 
Add the cream and finely chopped dill into the saucepan. 
Place the salmon fillet cubes...

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Chop the onions, and peel and chop the potatoes. 

Sauté them in a pot and add the fish stock. 
Season with freshly ground peppers.
Bring to the boil and allow to simmer on a low heat for approx. 15 minutes.
Cut the salmon fillet into 2 cm cubes. 
Add the cream and finely chopped dill into the saucepan. 
Place the salmon fillet cubes into the soup and bring to the boil. 
Add the butter and decorate the soup with finely chopped fresh herbs. 
When serving, crown the portions with a spoonful of rainbow trout roe.

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Ingredients 4 persons
  • 1 salmon fillet (500-600 g)
  • 1.5 litres strong fish stock
  • 500 g waxy potato
  • 2 onions
  • 400 ml whipping cream
  • 1–2 tablespoons salt
  • 5 allspice
  • whole corns
  • 5 black peppercorns
  • 100 ml fresh dill finely chopped
  • Fresh lovage and thyme
  • 50 g butter
  • Rainbow trout roe for serving.
Recipes. The Cook & Chef Institute