Hot-smoked pepper salmon served in cauliflower soup with pepper-roasted cauliflower florets

Figure 150 gram salmon per person if you are serving it was an dinner course or for lunch. Figure 80 grams per person as an appetizer.

Cauliflower soup for 6 people

Clean and cut the cauliflower in small florets, save a few of the green leaves to add to the pepper-roasted cauliflower florets. Add oil and 1 tbsp unsalted butter, sear the caulflower until golden, add milk until it covers the florets. Boil with a lid until tender. Put the soup in a blender and blend until smooth, add 2 tbsp unsalted butter, salt and cayenne pepper.

Cauliflower soup for 6 people

Clean and cut the cauliflower in small florets, sear in sunflower oil with salt and rough-grated black pepper! Add some of the green leaves from the cauliflower. Add butter, approx. 1 tbsp the last minute to get the great taste.

Arranging the plate

Place the pepper-roasted cauliflower and a piece of pepper-roasted smoked salmon at room temperature in the bowl. Pour the soup around it, accent with green herbs. Serve with freshly baked bread.

You need:

  • 1 cauliflower
  • 8 dl whole milk
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • Salt
  • Cayenne pepper
  • Lemon peel
  • Cauliflower – 1/4 of a head