Vichyssoise with smoked salmon

Vichyssoise is a cold, creamy soup. We finish it with our smoked sockeye salmon from Alaska.
  • 2 Recipe - persons

Recipe - ingredients

  • 9 oz potatoes, peeled, cut into small cubes
  • 1 leek, halved lengthwise, finely chopped
  • 0,5 oz unsalted butter
  • 7 fl oz vegetable stock
  • 3,5 oz cream
  • 2 fl oz milk
  • 3,5 oz Fish Tales smoked sockeye salmon
  • 4 sprigs of chervil

Recipe - how do you make it

Recipe - steps

  • 1 Peel the potatoes and cut into small cubes. Wash and cut the whites of the leeks. Melt the butter over low heat and sauté the leeks and potato for 5 minutes over medium heat. Then add the broth and simmer gently for 20 minutes.
  • 2 Allow the soup to cool. Then add the cooking cream and milk. Stir this well. Season the soup with salt and pepper. Puree the soup with a hand blender. Let the soup cool in the refrigerator for at least 1 hour.
  • 3 Serve the soup in bowls and garnish with the salmon and chervil.

Smoked wild sockeye salmon