Creamy salmon soup
1.00 h
4 raciones
Difficulty:
Media
Ingredients
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.
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.
