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By Lucy Madden
Published 2015
This is a beautiful soup, a coming together of foods that have an affinity for each other. This amount will serve six people.
For the quenelles, put the salmon flesh (it must be totally free of For the quenelles, put the salmon flesh (it must be totally free of bone and skin) into a food processor with the egg white and half the cream and whisk until the mixture is very smooth. Pass through a sieve and put into the fridge for at least an hour. 10 minutes before you cook the quenelles, stir in the rest of the cream.