Potato Soup with Salmon Fillet

For the potato soup with salmon fillet, peel the young onions, wash and cut into rings. Peel, wash and chop the potatoes.

Heat the butter in a saucepan and sauté the onion rings until translucent. Add potato pieces, sauté briefly.

Deglaze with vegetable soup (or fish stock) and simmer, covered, over low heat for about 15 minutes. Remove the pot from the stove.

Mix whipped cream with horseradish, stir in and finely puree the soup. Bring the soup to the boil again, season with salt, pepper, lemon juice and sugar, add freshly chopped parsley.

Rinse the salmon fillet under cold water, pat dry and cut into bite-sized pieces. Season with salt and pepper and fry in a pan with vegetable oil for 3 minutes.

Divide the creamy potato soup into warmed bowls, place the salmon pieces on top and garnish with parsley.

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