Here’s another recipe from our Head Chef, Magnus Jonsson, to keep you all going through this icy August!
Ingredients
30gm unsalted butter
2 leeks, trimmed and finely chopped
300gm baby (new) potatoes, chopped
3 cups (750ml) fish stock
1 ¼ cups (310ml) milk
Sea salt and cracked black pepper
500gm cauliflower, roughly chopped
1/3 cup (80gm) sour cream
2 tablespoons lemon juice
2 x 200gm salmon fillets, skin off
Olive oil, for brushing
½ cup dill sprigs
Method
Melt the butter in a saucepan over medium heat. Add the leek and cook for 3-4 minutes or until softened.
Add the potato, stock, milk, salt and pepper and cook for 5 minutes.
Add the cauliflower and cook for a further 10 minutes.
Remove from the heat and add the sour cream and lemon juice.
Using a hand held electric blender, partially puree the soup. Set aside and keep warm.
Meanwhile, heat a large non-stick frying pan over high heat.
Brush the salmon with oil and sprinkle with salt and pepper.
Cook for 2-3 minutes each side or until cooked to your liking.
Flake and add to the soup.
Divide between bowls and top with the dill to serve.
