Summary

Ingredients

• Salmon rolls:
• 200 g salmon, smoked, sliced
• 100 g wild arlic, chopped
• 3 tablespoon oil
• 0.5 ½ lemon (n)
• salt
• pepper
• Soup :
• 50 g butter
• 50 g flour
• 1 liter chicken broth
• 50 g wild arlic, chopped
• 0.5 ½ cup crème fraîche (200 g)
• 2 tablespoon wine, white
• salt
• pepper
• 2 egg yolks

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Instructions

1. Spread out the salmon slices. Knead the chopped wild garlic, oil and the juice of 1/2 lemon, season with salt and pepper. Spread this mixture on the salmon slices, roll up. Place the rolls lengthways on wooden skewers.
2. For the soup, heat the butter in a saucepan and sweat the flour in it. Pour in the chicken broth while stirring, simmer for about 10 minutes. Add the wild garlic, then puree everything (e.g. with a hand blender). Stir in the wine and crème fraiche, season the soup heartily with salt and pepper.
3. Finally, remove a little from the soup, whisk with the egg yolks and stir back into the soup (alloy). The soup must no longer boil!
4. Put the soup on the plate and arrange the salmon skewers on top.
5. As a variant, I recently warmed a few shrimp (sea crab) in the soup instead of the salmon rolls per serving. Also very tasty.