Creamy mustard soup with coconut milk and smoked salmon

Creamy mustard soup with a twist: a hint of coconut milk and chickpeas, served with our flavorful smoked salmon.
  • 2 Recipe - persons
  • Recipe - time: 45 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 15 oz chickpeas, drained
  • 2 tbsp soy sauce
  • olive oil
  • 1 medium shallot, finely chopped
  • 2 oz butter
  • 2 tbsp coarse mustard
  • 15 oz vegetable broth
  • 15 oz coconut milk
  • salt
  • freshly ground pepper
  • 3,5 oz Sea Tales smoked salmon
  • chives, freshly chopped for garnish

Recipe - how do you make it

Recipe - steps

  • 1 Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
  • 2 Toss the chickpeas with soy sauce and olive oil, then roast them until golden brown, about 15 minutes. Let them cool afterward.
  • 3 In a skillet over medium heat, sauté the shallot in butter. Add the coarse mustard.
  • 4 Add the roasted chickpeas to the pan and carefully pour in some broth. Then transfer the soup to a tall saucepan and add the remaining broth. Let it simmer gently for 10 minutes.
  • 5 Stir in the coconut milk and heat through. Blend with an immersion blender until smooth. Season with salt and pepper. Garnish the soup with smoked wild salmon and chives.. Enjoy!

Smoked wild sockeye salmon

Smoked Atlantic salmon