Souchy of Wild Salmon


  • 500-750 g (1-1½lbs) wild salmon fillet
  • salt
  • pepper
  • salmon bones and head
  • celery stalk
  • parsley stalks
  • chives
  • tarragon stalks or lovage
  • 850 mls (1½ pints) full dry white wine
  • tarragon or lovage leaves – for garnish


Slice the salmon very thinly, season, and put to one side. Make a broth with the remaining ingredients, and simmer for 30 to 40 minutes. Have the soup plates very hot, and lay the salmon pieces in them with the parsley, chives and tarragon on top. Strain the boiling broth over the salmon, and serve immediately, garnished with tarragon or lovage.