Watercress soup with smoked salmon recipe
Alyn Williams shows us how to make warm smoked salmon, watercress and horseradish - an elegant dish, perfect for Christmas.
Ingredients
- 12 slices of good smoked salmon
- 250 g watercress (without large stems)
- 100 g very finely sliced potato
- 1 large shallot, finely chopped
- 50 ml olive oil
- 1 tsp creamed horseradish
- 50 ml double cream
- 1 l cold water
- 50 g fresh horseradish root
- 1 salt
- 1 pinch black pepper
- 12 slices of good smoked salmon
- 8.8 oz watercress (without large stems)
- 3.5 oz very finely sliced potato
- 1 large shallot, finely chopped
- 1.8 fl oz olive oil
- 1 tsp creamed horseradish
- 1.8 fl oz double cream
- 1.8 pints cold water
- 1.8 oz fresh horseradish root
- 1 salt
- 1 pinch black pepper
- 12 slices of good smoked salmon
- 8.8 oz watercress (without large stems)
- 3.5 oz very finely sliced potato
- 1 large shallot, finely chopped
- 0.2 cup olive oil
- 1 tsp creamed horseradish
- 0.2 cup double cream
- 4.2 cups cold water
- 1.8 oz fresh horseradish root
- 1 salt
- 1 pinch black pepper
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Pick and set aside the 20 nicest watercress leaves for decoration, then chop up the rest.
- In a large saucepan, fry the chopped shallot in the olive oil on a low heat until tender. Add the potatoes, season with a pinch of salt and then cover with a baking parchment lid.
- Add the water then bring the soup to the boil. Turn down the heat to a brisk simmer. Cook until the potato is soft.
- Take the pan off the heat and add the creamed horseradish, watercress and double cream.
- Transfer to a food blender and liquidise until smooth.
- Arrange three slices of salmon into each bowl, decorate with the watercress leaves, and then grate a little fresh horseradish root over the salmon with a fine microplane
- Gently pour the soup into the bowl, around the salmon slices, and serve.
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