Summary

Ingredients

For the soup:

• 2 leeks (500 g)
• 200 g potato (s)
• 1 tablespoon butter
• 400 ml vegetable stock
• 300 ml milk
• 100 ml whipped cream
• salt and pepper
• nutmeg
• Cayenne pepper
• 3 dashes lemon juice

For the deposit:

• 2 sheets puff pastry, frozen (150 g)
• 1 egg yolk (class M)
• 2 tablespoon sesame seeds
• 1 teaspoon sea salt
• 200 g salmon (ready to cook, skinless, possibly frozen)
• 1 tablespoon oil

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Instructions

1. 1. Clean and wash the leeks thoroughly. Peel potatoes. Cut the leek and potatoes into 1 cm pieces.
2. 2. Melt the butter in a saucepan. Steam the leek and potatoes in it over a medium heat for 5 minutes.
3. 3. Pour in the stock and milk, bring to the boil and cook covered for 20 minutes.
4. 4. Finely puree the soup with the cutting stick and strain through a fine sieve.
5. 5. Pour in the cream and bring to the boil briefly.
6. 6. Season the soup with salt, pepper, freshly grated nutmeg, cayenne and 1 - 2 squirts of lemon juice.
7. 7. Preheat the oven to 200 degrees (convection 180 degrees). Let the puff pastry thaw for 5 minutes on a baking tray lined with baking paper.
8. 8. Cut out 12 stars (4 cm in size) from the puff pastry sheets. Distribute on the baking sheet with a little space.
9. 9. Whisk the egg yolk with 1 tablespoon of water. Brush the stars with the egg mixture. Sprinkle with sesame seeds and sea salt. Bake on the middle rack for approx. 10 minutes until golden brown.
10. 10. Cut salmon into 5 cm pieces. Season with salt and pepper.
11. 11. Heat the oil in a coated pan. Fry the salmon in it over medium to high heat for 2 - 3 minutes on each side. Season with a squeeze of lemon juice. Let cool down briefly and roughly pluck.
12. Freezing tip: Let the soup cool down completely and freeze (at least 4 weeks possible). Thaw the day in advance in the refrigerator or on the cold balcony, then slowly bring to the boil, puree again and season. If necessary, let the salmon defrost in the refrigerator overnight.
13. Tip: The crispy stars can be cut out and coated 2 - 3 hours before baking. Then place in the fridge and bake 30 minutes before serving the appetizer.