It’s summer and I’m thinking of soup, not thick heart warming, winter wonders, but something light, delicate and chilled. You have probably tried Gazpacho the rich, Spanish blend of tomato, day old bread and good olive oil or Vichyssoise the classic cold combination of leeks ,potatoes, chicken stock and cream, but my recipe today is Chilled Salmon, Dill and Cucumber Soup. This is a lovely starter for a relaxed summer dinner party or a fabulous light lunch, particularly with a nice glass of chilled Riesling or a crisp ,New Zealand Sauvignon Blanc.
Chilled Salmon, Cucumber and Dill Soup serves 4
Around 400 gr Salmon Fillet, skinned, boned and cut in one inch cubes
( ask your fish monger to remove any of the dark flesh from underneath the fillet )
2 large English Cucumbers, peeled
1 bunch of Spring Onions, washed and trimmed, cut in 1 inch slices
750 ml quality Fish stock
150 ml Double Cream
50 ml Pernod or Vermouth
100 gr Butter
60 gr Plain Flour
A good pinch of English Mustard Powder
Juice and zest of 1 Lemon
A handful of fresh Dill
Sea Salt and fresh ground White Pepper
Remove the seeds from the cucumbers and reserve until later, then cut the cucumbers into half centimetre dice. Heat half of the butter in a medium sized, frying pan and quickly sauté for two minutes. Lightly season and pour on the Pernod and remove from the heat and leave to chill. In a medium sized pan bring the fish stock to a gently simmer and remove from the heat. Heat the remaining half of the butter in a large, heavy bottomed pan and add the spring onions. Cook for five minutes without colouring then add the flour, cook out the flour for two minutes, over a gentle heat, stirring continuously to prevent sticking and browning. Add the hot stock, stirring all the time and bring up to the boil. Turn the heat down and add the salmon pieces, lemon zest and cucumber seeds. Simmer over the lowest possible heat for fifteen minutes regularly stirring to prevent the soup sticking. Add the cream and cook for two or three more minutes.
When the salmon is poached in the soup base remove from the heat and allow to cool. Add the lemon juice then using a hand blender or food processor blitz the soup. Pass the soup through a very fine sieve into a bowl and stir in the cucumbers and Pernod. Finely chop the dill and add to the soup. Check the seasoning, remembering when chilled the seasoning will be less prominent. Cover and thoroughly chill. Serve in bowls garnished with a little more freshly chopped dill and some salmon pate on toast.
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