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Cucumber and Salmon Soup with Salsa

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Serves: 4
Ingredients:
3 medium cucumbers
300ml / 1/2 pint Greek yogurt
250ml / 8 fl oz vegetable stock, chilled
120ml / 4 fl oz creme fraiche
15ml / 1 tbsp chopped fresh chervil
15ml / 1 tbsp chopped fresh chives
15ml / 1 tbsp chopped fresh flat leaf parsley
1 small fresh red chilli, seeded and very finely chopped
a little oil, for brushing
225g / 8 oz salmon fillet, skinned and cut into eight thin slices
salt and ground black pepper
fresh chervil or chives, to garnish
Method:

Peel two of the cucumbers and halve them lengthways. Scoop out and discard the seeds, then roughly chop the flesh. Puree the chopped flesh in a food processor or blender.

Add the yogurt, stock, creme fraiche, chervil, chives and seasoning, and process until smooth. Pour the mixture into a bowl, cover and chill.

Peel, halve and seed the remaining cucumber. Cut the flesh into small neat dice. Mix with the chopped parsley and chilli in a bowl. Cover the salsa and chill until required.

Brush a griddle or frying pan with oil and heat until very hot. Add the salmon slices and sear them for 1-2 minutes, then turn over carefully and sear the other side until tender and charred.

Ladle the chilled soup into soup bowls. Top each portion with two slices of salmon, then pile a portion of salsa in the centre. Garnish with the chervil or chives and serve.


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