Smoked Salmon and Fennel Soup



Smoked Salmon and Fennel Soup

Serves 4
Cooking and Preparation Time: 40 minutes

INGREDIENTS

Luss Smokehouse Smoked Salmon (200g)

 

Butter (25g)

 

3 Sliced Fennel Bulbs

 

Double Cream (120ml)

 

METHOD

  1. Melt the butter in a pan and add in 3 sliced fennel bulbs and 5 tablespoons of water. Then cook over a low heat for 20 minutes.

 

  1. Stir in another 5 tablespoons of water and 50g of our sliced Beech Smoked Salmon then transfer the mixture into a blender and blend until smooth.

 

  1. Pour the mixture into a pan and add the double cream and 250ml of water.

 

  1. Once hot, pour into a serving bowl and garnish the top with our Beech Smoked Salmon. If you think you need that little extra something, then treat yourself to one of our pates and oatcakes!