Hot-smoked salmon soup

Ingredients for Hot-smoked salmon soup

Instructions for Hot-smoked salmon soup

To prepare the Hot-smoked salmon soup recipe, please follow these instructions:

The smoked salmon is packed into blanched spinach. The fish fund boils for a while with saffron until the soup has taken color of saffron. The soup must not boil. Half a orange is squeezed for juice, and the juice is poured through a coffee filter, so it is completely clear and free from fruit. The soup must now be seasoned with orange juice.

Appearance: In the middle of a large plate, the smoked salmon wrapped in the leafed spinach leaves is now organized. The soup is poured out. You then take half an orange and make 3 fillets without skin and kernels and place them around the smoked salmon.