Name: Sorrel Soup on Salmon & Dill Tartare with Preserved Lemons
Yield: For 4
Cuisine: French
Ingredients: a handful of fresh dill, chopped very finely; 1 preserved lemon, chopped finely; 500 g potatoes, peeled and cut into cubes; 250 g fresh sorrel, chopped roughly; double cream (optional); salt and freshly ground black pepper; 400 g excellent salmon fillet, chopped into small cubes

Preparation info

For
4

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

Sorrel is a wondrous medicaliment or medicinal food. Rich in fibre, vitamins C and E, antioxidants and omega 3, it was used in ancient times as a healing poultice and infused in medicine to treat heart, liver and stomach problems. Even the water it was boiled in was said to make the hair shiny. For some this may be part of its attraction, but frankly, I find listing so many curative properties rather unappetising and love instead to think about its lemony bite.

Sorrel can be