Salmon Souchy

Preparation info

  • serves


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This is another salmon recipe I often make with herbs, but which adapts beautifully to summer flowers, especially the bright colours and flavours of nasturtium and marigolds. Very easy and quick to cook, this is a very old method of cooking salmon and has the same origins as the Belgian waterzooi.


  • 500 g/1 lb salmon fillet
  • salt
  • pepper


Slice the salmon very thinly, season and put it to one side. Make a broth with the remaining ingredients and simmer for about 30 minutes. Have the soup plates very hot and lay the salmon pieces in them with the herbs on top. Pour the boiling broth through a sieve over the salmon and serve immediately, garnished with the flowers.