Fine Pea Cream Soup with Salmon Trout

Rinse and dry salmon fillet and cut into cubes. Rinse lime, rub dry. Squeeze out juice. Add lime juice and zest to salmon cubes form and marinate covered.

Remove peel from onion and finely dice. Put butter in a saucepan and sauté the onion cubes in it. Add 200 g peas and sauté briefly. Deglaze with vegetable soup and wine. Season with salt and pepper and steam for about 8 minutes.

Whip the cream until stiff and add the horseradish. Rinse tarragon, dry and cut into thin strips. Mash pea soup and pass through a sieve. Heat the soup again.

Add remaining peas and tarragon.

4. put salmon fillet cubes with lime juice and 100 ml water into a saucepan and poach for approx. 2-3 min. Add salmon cubes with the broth and horseradish whipped cream to the (no longer boiling) soup. Season well. Serve with warm baguette.

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