Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 3 shallot (s)
- 20 g butter
- 50 ml white wine
- 400 ml fish stock (glass)
- 250 g cream
- 1 cube spice paste (lobster paste), approx. 50 g
- 3 stalks parsley
- 2 tablespoon double cream cheese
- 1 tablespoon horseradish (glass)
- 2 slices salmon, smoked
- 0.5 ½ bunch tarragon
- salt and pepper
- 100 ml water
Print Recipe
Pin Recipe Instructions
- Peel and finely dice shallots. Heat the butter and fry the shallot cubes in it until translucent. Pour in white wine and let it boil down a little. Pour in the fish stock, 100 ml of water and cream. Let everything simmer over high heat for about 10 minutes. Stir lobster paste into the soup and simmer for another 5 to 10 minutes while stirring.
- Wash the parsley and chop it very finely. Mix the cream cheese, horseradish and parsley together. Brush the salmon slices with the cream cheese and roll up. Cut the rolls into thin slices.
- Wash tarragon and shake dry. Pluck and add to the soup. Season with salt and pepper. Add salmon rolls and serve immediately.
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