Apple vichyssoise, salmon trout, goat’s feta

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede

This really is a great dish for summer. Easy, clean flavours and very refreshing. But don’t be intimidated by rolling salmon trout or making dill powder or compressing apples. Just steam a piece of trout and chop some apple. The flavour won’t be compromised. Also remember that you can just buy the smoked salmon trout and use that as well. No issue.


Apple vichyssoise

  • 10 golden delicious apples
  • 280 ml yoghurt
  • 4 g salt
  • 40 ml sparkling wine
  • 10 ml white wine vinegar
  • salt and pepper – if needed

Rolled salmon trout

  • 2 salmon trout fillets – deboned and skinned (reserve skin for ‘Salmon skin crisp’)
  • salt
  • lime zest
  • ice bath – to chill

Compressed apple

  • 2 Granny Smith apples
  • 40 ml freshly squeezed lemon juice

Apple skins

  • 40 apple skins
  • ice water


  • 8 walnuts
  • boiling water
  • 16 g goat’s milk feta – 2g per serving – crumbled
  • dill powder – to sprinkle
  • 8 shards salmon trout skin crisp – 1 per serving
  • 8 fronds dried dill* – 1 per serving


Remove the stems of the apples and put the apples through a juicer (10 apples make 330 ml juice). In a bowl, mix together the apple juice and yoghurt. Whisk together the remaining ingredients little by little – the soup should not be too thin, nor should the flavor be compromised. Adjust the seasoning if necessary. Refrigerate until needed but make sure that you serve the vichyssoise on the day you make it.

Slice the fillet from top to tail, running parallel to your chopping board to end up with 2 thin fillets. Place them on cling film next to each other. Season the fillets with salt and lime zest. Roll into thin cylinders and tie the ends. Sous vide at 52°C for 9 minutes. Alternatively, steam the trout in a bamboo steamer for 5 minutes. Chill in an ice bath, and slice each roll into 4 pieces when ready to serve.

Peel the apples (reserving the skins for the ‘Apple skins’ recipe) and cover with the lemon juice to avoid oxidisation. Brunoise the apples (dice into 3mm cubes) and place them inside a vacuum bag. Vacuum seal on the highest setting and then refrigerate until needed.

Use the apple skins reserved previously and finely cut into julienne strips. Place the strips in ice water to crisp. Refrigerate until serving.

Blanch the walnuts in a pot of boiling water until the skin begins to peel back. Strain the nuts, peel and discard the skin. Break each nut into 4 pieces and reserve until needed.

To assemble, place 5 cubes of compressed apple, 5 strips julienned apple skins, 4 walnut quarters, 2 g crumbled goat’s feta in each chilled soup plate, and add a sprinkling of dill powder. Add 80 ml vichyssoise and top with a slice of rolled salmon trout, 1 shard salmon trout skin crisp and 1 frond of dried but unpowdered dill.