Potato and wild garlic soup with vegetable balls on fried Tsar-cut salmon cubes
Preparation
- Potato and wild garlic soup: Heat the butter or oil in a pan. Sauté the onions and garlic until they are translucent. Add the diced potatoes and braise together briefly. Quench with white wine and pour in the vegetable soup. Bring the soup to the boil and simmer over a medium heat until the potatoes are soft. Add the chopped wild garlic to the soup, cook briefly and then purée. Season to taste with nutmeg, salt and pepper. Just before serving, add the crème fraîche and cream and whizz up with a blender.
- Tsar-cut salmon: Brown the butter lightly in a frying pan. Briefly toss the salmon cubes in it and season with lime zest.
- 11er Vegetable-Potato-Snacks: Prepare according to the instructions on the package and place on one side.
- SERVING SUGGESTION Pour the foamed potato and wild garlic soup into warmed soup plates. Place the fried salmon cubes with the brown butter in the centre. Tear open the vegetable balls slightly, place on top of the salmon and garnish with a sprig of dill.
Ingredients
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4 11er Vegetable-Potato-Snacks filled with cream cheese and chives
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Potato and wild garlic soup:
1 tsp butter or oil
60 g onions, chopped
1 clove of garlic, finely chopped
250 g potatoes, diced
30 ml white wine
600 ml vegetable soup
120 g wild garlic, finely chopped
1 pinch of nutmeg, grated
Salt, pepper
100 g crème fraÎche
100 ml cream -
Tsar-cut salmon:
20 g butter
120 g Tsar-cut salmon, smoked, diced
Zest of 1 lime -
As garnishing:
4 sprigs of dill