Cream of Regal Smoked Salmon Soup with Yoghurt and Watercress

A delicious soup using Regal Smoked Salmon. As made by Sean Connolly on Best of NZ Food.

Ingredients

300g of Regal hot smoked salmon
1 brown onion - peeled & choped
1 bulb of fennel - washed & sliced
1 vine ripened tomato
2 small red chillies - split
1 dessert spoon on tomato paste
2 cloves garlic
80 mls of pernod
1 star anise
2 x coriander roots
300 mls of water
300 mls of cream
1 can of coconut cream
Sea salt to taste

To Garnish

Hot smoked salmon
Cucumber
Yoghurt
Coriander leaves
Salmon caviar

Method

Sauté peeled and roughly chopped onion, fennel and garlic in large saucepan.
Add the salmon, chili & coriander roots,vine ripened stir for a few moments then add the tomato paste & stir through the ingredients as this will give the soup a wonderful pink blush.
Deglaze pan with Pernod & flame the alcohol then add the water & simmer for a few moments then follow through with cream,coconut cream & star anise.
Bring to the boil, reduce the heat and simmer 10-15 minutes for all the flavors to infuse.
Add cream, bring back to the boil, reduce heat and simmer for another minutes.
Remove soup from the heat, strain & put to one side while you dress the plate.

To Dress

Take a warm bowl & decorate the bowl with the garnish ingredients & serve making sure to pour the soup in the bowl at the table.

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