RICH AND CREAMY SALMON SOUP
SERVES 6 AS A STARTER
KEEP ON TRACK per serving
FAT 31G CARBS 9G PROTEIN 19G
2 tbsp olive oil
20g butter
1 onion, peeled and finely chopped
15ml tomato paste
410g tin salmon, drained and grey skin removed
500ml fresh cream zest and juice of 1 lemon pinch of salt and freshly ground black pepper
TO SERVE
100g crème fraiche
100g smoked salmon
20g salmon roe few sprigs fresh dill
1. Heat a medium saucepan over medium heat. Add the olive oil and butter, heat through. Add the onion and fry until soft and translucent. Add the tomato paste and cook for 1 minute.
2. Add the drained and cleaned salmon to the onions and cook for 2 minutes. Add the cream, lemon juice and zest and reduce the heat. Season with salt and pepper. Simmer for 12 minutes.
