Soup with chanterelles, salmon and pickled cucumber
4 servings
75 minutes
This exquisite French soup with chanterelles, salmon, and pickles offers a harmonious blend of delicate sea notes, earthy depths of forest mushrooms, and a piquant accent of pickled cucumbers. The history of this dish is rooted in France's gastronomic tradition, where complex flavor contrasts are appreciated. Chanterelles add refined mushroom richness to the soup, salmon provides softness and noble aroma, while the pickled cucumber unexpectedly refreshes and highlights the taste of other ingredients. Sautéed vegetables enrich the soup's texture, and lemon juice adds a light tanginess. Garnishing with parsley completes the composition with freshness. This soup is perfect for cozy dinners and culinary experiments, combining classic French cuisine with unexpected notes.
1
Rinse the salmon, remove the skin and bones, and cut into cubes. Cut the pickled cucumber into cubes as well. Halve the olives. Mix everything, pour with lemon juice, and marinate for 15 minutes.
- Salmon: 300 g
- Pickles: 1 piece
- Pitted olives: 6 pieces
- Lemon juice: 1 tablespoon
2
Wash the chanterelles, cut into 4-6 pieces depending on size. Dice the onion and slice the carrot into rounds.
- Chanterelles: 400 g
- Onion: 1 piece
- Carrot: 1 piece
3
Fry the chanterelles in a mixture of butter and vegetable oil for 10 minutes, then add onion and carrot and fry until cooked.
- Chanterelles: 400 g
- Onion: 1 piece
- Carrot: 1 piece
- Butter: 50 g
- Vegetable oil: 1 tablespoon
4
Place salmon with cucumbers and olives in boiling water, cook for 10 minutes.
- Salmon: 300 g
- Pickles: 1 piece
- Pitted olives: 6 pieces
- Water: 2.5 l
5
Add fried mushrooms with onions and carrots, add bay leaf, allspice, salt and pepper, and cook for 15 minutes.
- Chanterelles: 400 g
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Sprinkle with parsley before serving.
- Parsley: 1 bunch