Summary

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

1. Thaw the salmon and then cut it into cubes.
2. 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.
3. 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.
4. Now add the cucumber cubes and the finely chopped dill. Serve hot.
5. Tip: If necessary, tie a little if necessary.