John Myers
Marion’s Warm Cucumber Soup with Salmon Canapés
The perfect marion’s warm cucumber soup with salmon canapés recipe with a picture and simple step-by-step instructions.
- 3,5 Organic cucumber
- 4 Discs White bread
- 4 Discs Smoked salmon, thin
- 1 Lemon fresh
- 1 small Fresh onion
- 1 Spring onions fresh, sliced
- Dill fresh, to taste
- 200 Milliliters Creme fraiche Cheese
- 1,5 liter Vegetable stock
- Olive oil
- Some flour
- 1 pinch Sea salt from the mill
- 1 pinch Pepper from the grinder
- Finely chopped parsley
- Peel the cucumbers, cut them in half and remove the seeds. Then cut the cucumbers into small cubes. Heat a little olive oil and sauté the cucumber cubes in it. Dust the cucumbers with a little flour and add the vegetable stock. Simmer the soup for 15 minutes.
- Cut the rind from the white bread slices, peel and finely chop the onion. Squeeze the lemon and collect the juice. Lightly toast the white bread slices in a pan, then remove them, place the salmon on top, drizzle with lemon juice and garnish with chopped onion.
- Then scoop two thirds of the cucumber out of the soup and set aside. Mix the rest of the soup well with a hand blender, add the sour cream, mix everything together and froth up a little. Season with salt and pepper. Fold in the cucumbers. Add the dill, parsley and finely chopped green onion to the soup.
- Arrange the soup on plates and place the salmon bites on the side of the plate and serve. Good Appetite
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