Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 cucumber (s)
- 3 tablespoon butter
- 1 liter chicken broth
- 2 cups cream 00 g each
- 2 tablespoon curry powder
- 250 g salmon (frozen)
- 1 bunch dill, finely chopped
- 0.5 ½ lemon (s), the juice from it
- Cayenne pepper or chili powder to taste
Print Recipe
Pin Recipe Instructions
- Thaw the salmon and then cut it into cubes.
- Peel the cucumber. Then halve lengthways, remove the seeds and cut into approx. 1/2 cm cubes. Then fry them in the melted butter for 4-5 minutes without turning any color. Then fill a cup with diced cucumber and set aside. Pour the rest of the chicken stock and cook for about 10 minutes. Then puree the soup.
- Add the cream, curry powder, cayenne pepper or chili powder and the lemon juice. Let everything foam up again. Put in the thawed and diced salmon and let it steep - this is very quick.
- Now add the cucumber cubes and the finely chopped dill. Serve hot.
- Tip: If necessary, tie a little if necessary.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below