Salmon soup on ginger-crème frâiche

Ingredients for Salmon soup on ginger-crème frâiche

Instructions for Salmon soup on ginger-crème frâiche

To prepare the Salmon soup on ginger-crème frâiche recipe, please follow these instructions:

Sylte: The salmon fillet is cut into 2 cm thick strips. These steamed or roasted until the fish is labeled approx. 2-3 minutes and cool. The vegetables are also cut into strips, blanched and cooled. Then lay the salmon and vegetables layered in an elongated Alu shape, approx. 1 l. Clear fish or chicken broth is heated and added to the soaked house leaf. Cool the warm gel easily and pour over salmon and vegetables. All of this will be put to cool for the following day.

Ginger crème frâiche: Cream fraiche mix with freshly chopped pickled ginger and season with salt, pepper and a little English sauce.

Appearance: Next day cut the pickles into 2 cm thick slices, serve on salad hearts and served with ginger-crème frâichen.