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Cream of Salmon Soup

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Cream of Salmon Soup



Ingredients :

  • 1 sheet frozen puff pastry
  • thawed
  • 1 egg yolk
  • beaten
  • 1 tablespoon sesame seeds
  • 1 ½ tablespoons butter
  • 1 onion
  • diced
  • 18 ounces salmon fillets
  • diced
  • 1 tablespoon tomato paste
  • 2 ½ cups fish stock
  • ½ cup dry white wine
  • 1 tablespoon cornstarch
  • 1 ¼ cups heavy whipping cream
  • 1 pinch saffron
  • salt and freshly ground white pepper to taste
  • 3 teaspoons chopped fresh dill
  • Methods :

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
  • Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
  • Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
  • Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
  • Garnish soup with dill and serve with puff pastry triangles.
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