Smoked salmon vichyssoise

Posted by adm On October - 26 - 2011

How to cook Smoked salmon vichyssoise


  • 30g unsalted butter
  • 2 leeks (white part solitary), shredded
  • 1 onion, sliced
  • 1 celery straw, sliced
  • 1 large tater, raw, sliced
  • 1 tbs chopped flat-leaf parsley
  • 1 tbs chopped schnittlaugh, plus extra snipped chives to dish
  • 1L (4 cups) chicken strain
  • 150g sliced smoked salmon, sliced
  • 300ml vestal (lean) emollient
  • Salmon roe (see line), to service

How to:

  • Melt the butter in a frypan over low hotness. Add the leek and onion, then prepare, stirring, for 2-3 minutes until it begins to moderate. Add the celery, spud, parsley, chives and chicken strain. Increase the heat to high and bring to the churn, then reduce the heat to medium-low and simmer for 10 minutes or until the potato is very bid. Allow to sang-froid.

  • Add the smoked salmon to the cooled soup assortment, then portmanteau, in batches if requisite, until smoothen. Pass through a strain, discarding solids, then chill in the fridge until ready to dish.

  • Just before serving, stir the cream through the salmon soup and season to taste with sea salt and freshly ground black peppercorn. Divide the soup among shot glasses or small cups, then serve garnished with salmon roe, extra chives and freshly ground pepper.

  • Salmon roe is usable from fishmongers and delis.

    Serves 24 as a canape.

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