Name: Fennel and Almond Gazpacho with Smoked Salmon Dominos and Salmon Roe
Yield: Serves 6
Cuisine: French
Ingredients: 2 tablespoons almond oil or olive oil; 3 fennel bulbs (1 pound/500 g), outer layer discarded, chopped (reserve the fronds for garnish); 1 small onion, chopped; 3 ounces (90 g) Marcona almonds; 2¼ cups (560 ml) half-and-half; 1 teaspoon fennel seeds; 1 star anise; Tabasco (optional, but recommended); 1 to 2 teaspoons sherry vinegar; Salt and freshly ground black pepper; 2 ounces (60 g) salmon roe; 6 ounces (180 g) smoked salmon, sliced into 18 (3 per serving) (⅓-ounce/10 g) rectangles the size of dominos; Reserved fennel fronds or bronze fennel fronds; Microgreens and edible flowers, for garnish; 3 tablespoons extra-virgin olive oil or almond oil, for garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

I love fennel, and that’s what this soup is all about. This gazpacho was a beloved dish during one of the cooking demonstrations I did at De Gustibus. It’s extremely elegant—especially with the salmon and salmon roe garnish—but is very easy to prepare.

Ingredients

For the Gazpacho

2 tablespoons almond oil or olive oil
1 small onion, chopped
3

Method

To make the gazpacho, in a saucepan over medium-high heat, add the almond oil. Add the onion and fennel and sweat until they are soft but without color, 5 to 7 minutes. Add the half-and-half, then add enough water just to cover the onion and fennel. Simmer for 20 minutes. Add the almonds and simmer for 10 more minutes. Add the star anise and fennel seeds, then cover and remove from the heat. Le