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

 1 large head of cauliflower
 8 cups whole milk
 1 tbsp rapeseed oil
 1 tbsp unsalted butter
 Salt
 Cayenne pepper
 Lemon peel
 1/4 head of cauliflower

1

Allow 150 g of salmon per person if you want to serve this dish at a dinner or lunch. For a starter, measure 80 g per person.

2

Clean the cauliflower florets, preferably saving some of the green leaves for the pepper-fried cauliflower florets. Add a little oil or 1 tbsp unsalted butter, and fry the cauliflower until it’s golden. Add milk until it covers the cauliflower. Boil under a lid until the cauliflower is soft. Pour everything into a blender and blend until you have a smooth purée. Add 2 tbsp unsalted butter and season with salt and cayenne pepper.

3

Cut the cauliflower into small florets, and fry them in sunflower oil with salt and coarsely ground black pepper. Add some of the green cauliflower leaves to taste. Add a little butter, approx. 1 tbsp at the last minute, to get the best taste.

Preparation
4

Place the pepper-fried cauliflower on a plate with a piece of peppered salmon at room temperature. Pour the soup around it and garnish with some green herbs. Serve with freshly baked bread.

Ingredients

 1 large head of cauliflower
 8 cups whole milk
 1 tbsp rapeseed oil
 1 tbsp unsalted butter
 Salt
 Cayenne pepper
 Lemon peel
 1/4 head of cauliflower

Directions

1

Allow 150 g of salmon per person if you want to serve this dish at a dinner or lunch. For a starter, measure 80 g per person.

2

Clean the cauliflower florets, preferably saving some of the green leaves for the pepper-fried cauliflower florets. Add a little oil or 1 tbsp unsalted butter, and fry the cauliflower until it’s golden. Add milk until it covers the cauliflower. Boil under a lid until the cauliflower is soft. Pour everything into a blender and blend until you have a smooth purée. Add 2 tbsp unsalted butter and season with salt and cayenne pepper.

3

Cut the cauliflower into small florets, and fry them in sunflower oil with salt and coarsely ground black pepper. Add some of the green cauliflower leaves to taste. Add a little butter, approx. 1 tbsp at the last minute, to get the best taste.

Preparation
4

Place the pepper-fried cauliflower on a plate with a piece of peppered salmon at room temperature. Pour the soup around it and garnish with some green herbs. Serve with freshly baked bread.

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