Cold Cucumber Soup with Salmon

Description

Salmon and cucumber are true friends, whose relationship has developed over the years. To give the soup more body, a bit of cottage cheese is added.

Ingredients

• Cucumbers - 8.1 oz
• Sugar - 0.4 oz
• Salt - 2½ g
• Champagne Vinegar - 0 fl oz
• Ginger-mango sauce - 0 fl oz
• Salmon - 3.5 oz
• Cottage cheese - 1.8 oz

Step by Step guide

Step 1

Blend the cucumbers, wine vinegar, syrup, sugar, and salt on high speed for two minutes.

Step 2

Strain the soup through a chinois. Cool it to a temperature of 34°F.

Step 3

Whip the cottage cheese, strain it through a sieve, and chill for half an hour to form a neat ball. Then, pour the cottage cheese mousse over the soup.

Step 4

When serving, garnish with diced cucumber, having first peeled it and removed the seeds, and add 2-3 pieces of lightly poached salmon.

Users Photos

You would also like