Salmon trout and vodka vichyssoise


Ingredients 15
Servings 6
Time

Ingredients

  • 30
    ml
    butter
  • 1
    medium onion, chopped
  • 2
    leeks, washed and chopped
  • 2
    potatoes, peeled and cubed
  • 2
    ripe tomatoes, skinned and chopped
  • 2
    ml
    sugar
  • 750
    ml
    fish or chicken stock
  • 250
    ml
    tomato juice
  • 150
    g
    salmon trout offcuts (not bones), chopped
  • 125
    ml
    cream (or more to taste)
  • 45
    ml
    vodka
  • salt and milled pepper to taste
  • 15
    ml
    chopped dill (optional)
  • fresh dill sprigs to garnish (optional)
  • a little salmon roe (keta) to garnish (optional)
 

Method

 
Heat butter in a large, heavy-based saucepan. When bubbling, add onion and leeks and sauté gently until glossy. Do not allow to brown. Add potatoes, tomatoes and sugar. Toss to coat with butter. Add stock and tomato juice, increase temperature and bring to boil. Reduce temperature and simmer until vegetables are soft. Remove from stove and stir in salmon. Purée mixture until smooth. Return to stove and stir in cream. Heat through and stir in vodka. Season to taste and stir in chopped dill just before serving. Spoon into heated bowls, top with salmon roe and dill sprigs and serve.
 

Read more on: fish/seafood
 

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