Summary

Ingredients

• 100 g shallot (s) (onions do too)
• 100 g potato (s), semi-firm
• 3 tablespoon oil (olive oil)
• 500 ml vegetable stock
• 350 ml whipped cream
• 250 ml milk
• 4 slices salmon (gravad salmon, a 30 g)
• 6 tablespoon mustard, sweeter
• 1 sprig dill
• 200 ml white wine

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Instructions

1. Peel and finely dice shallots. Peel the potatoes and cut into thin slices. Heat the olive oil in a saucepan and sauté the shallots over medium heat. Add potatoes, sauté for 1 minute. Add white wine and reduce to half. Pour in the stock, cream and milk and cook for 15 minutes over a medium heat.
2. Finely puree the soup in a blender, season with salt and pepper. Halve the salmon slices, cut half into strips, twist the remaining slices into roses.
3. Heat the soup, add the sweet mustard, mix with the cutting stick and pour into preheated soup plates. Spread the salmon on the soup plates, garnish with dill and serve immediately.
4. P.S. I`ve already garnered a lot of praise for this recipe. Simple and a little extraordinary.