Smoked Salmon and Fennel Soup
Luss Smokehouse - Loch Lomond

Smoked Salmon and Fennel Soup

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Smoked Salmon and Fennel Soup

Serves 4
Cooking and Preparation Time: 40 minutes


Luss Smokehouse Smoked Salmon (200g)


Butter (25g)


3 Sliced Fennel Bulbs


Double Cream (120ml)



  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!

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