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Smoked salmon vichyssoise
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Prep Time:
55 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Impress your guests effortlessly with these make-ahead cocktail appetizers.
Ingredients:
  • 30g unsalted butter
  • 2 leeks (white part only), chopped
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 large potato, peeled, chopped
  • 20.00 ml chopped flat-leaf parsley
  • 20.00 ml chopped chives, plus extra snipped chives to serve
  • 1L (4 cups) chicken style liquid stock
  • 150g sliced smoked salmon, chopped
  • 300ml pure (thin) cream
  • Salmon roe (see note), to serve
Instructions:
  • In a frypan over low heat, melt butter. Add leek and onion, cook while stirring for 2-3 minutes until starting to soften. Mix in celery, potato, parsley, chives, and chicken stock. Raise heat to high, bring to a boil, then reduce to medium-low and simmer for 10 minutes until potato is very tender. Let it cool down.
  • Mix in the smoked salmon with the cooled soup, blend until smooth (in batches if needed), strain through a sieve to remove solids, and refrigerate until serving.
  • Stir cream into the salmon soup right before serving and season with sea salt and freshly ground black pepper to taste. Serve in shot glasses or small cups and top with salmon roe, extra chives, and a sprinkle of freshly ground black pepper.

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