Soups and Stews Recipes -  Iced Cucumber Soup with Salmon Dumplings Recipe

Ingredients

For the dumplings:

• 250 g/8 oz raw salmon fillet

• Juice of 1/2 lemon, organically grown

• Salt

• 1 thick piece of toast, inside only

• 4 tablespoons double cream

• 1 egg white

• Cayenne pepper

For the cucumber soup:

• 1 cucumber

• Salt

• Sugar

• 2 tablespoons apple cider vinegar

• Freshly ground black pepper

• 1/2 garlic clove, finely chopped

• 300 ml/1/2 pint natural yogurt

• 250 ml/8 fl oz soured cream

• 500 ml/16 fl oz fish stock

• 1/2 bunch of dill, finely chopped

• For croutons:

• 2 slices whole-wheat bread

• 20 g/2/3 oz butter

Serves 4

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Method:

1. Cut the salmon into cubes, sprinkle with lemon juice and a pinch of salt and freeze for 15 minutes.

2. Cut the toast into small cubes and soak in the cream.

3. Peel the cucumber, cut in half and remove the seeds. Cut into rough pieces and season with salt, sugar, apple cider vinegar, black pepper and chopped garlic. Set aside for about 30 minutes.

4. Add the yogurt and soured cream, and puree with a hand blender. Add the cold fish stock and dill, and chill in the refrigerator.

5. Place the salmon cubes, egg white and soaked toast in a blender and puree until the mixture is smooth. Season with salt and cayenne pepper and freeze again for about 15 minutes.

6. Using 2 teaspoons, form into small dumplings. Bring some water to a simmer and drop the dumplings into the pan. Simmer for about 3 minutes. Do not allow the water to come to a rolling boil.

7. Drop the salmon dumplings into the very cold soup. Serve with roasted croutons made from whole-grain bread.