Mustard soup with gravad salmon

Ingredients for 4 servings:

• 100 g shallot(s) (onions will do too)
• 100 g potatoes, semi-firm
• 3 tbsp oil (olive oil)
• 500 ml vegetable stock
• 350 ml whipped cream
• 250 ml milk
• 4 slice(s) salmon (gravad salmon, 30 g each)
• 6 tbsp mustard, sweet
• 1 sprig(s) dill
• 200 ml white wine

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and finely dice the shallots. Peel the potatoes and slice them thinly. Heat the olive oil in a saucepan, sautéing the shallots over medium heat. Add the potatoes and sauté for 1 minute. Add the white wine and reduce by half. Pour in the stock, cream, and milk and simmer uncovered over medium heat for 15 minutes. Puree the soup in a blender and season with salt and pepper. Halve the salmon slices, cut half into strips, and twist the remaining slices into roses. Heat the soup, add the sweet mustard, blend with an immersion blender, and pour into warmed soup bowls. Divide the salmon among the soup bowls, garnish with dill, and serve immediately. P.S. I’ve already received a lot of praise for this recipe. Simple and somewhat unusual.