Smoked salmon cappuccino

Salmon cappuccino in a glass – for an aperitif with a twist

Ingredients for 8 servings (aperitif) or 3 servings (starter):

1/2 shallot
40 g potatoes, peeled
50 g celeriac, peeled
1 tsp butter
White wine for dousing
300 ml vegetable or fish stock
50 ml full-fat cream
50 g Mövenpick Coho Wild Salmon
Salt, pepper

200 ml milk for frothing
2-3 slices Mövenpick Coho Wild Salmon
Wooden skewers
Fresh dill


Cut the shallot, potatoes and celeriac into pieces. Melt the butter in a frying pan. Add the shallots, celery and potatoes and sauté. Douse with the white wine and bring to the boil briefly. Add the stock and cook the ingredients until soft. Puree everything well and add the cream. Cut the salmon into strips and also purée briefly in the soup. Season with salt and pepper.
Heat the milk and froth with a milk frother. Divide the soup into small or large glasses as desired and top up with the frothed milk. For the decoration, cut the Coho wild salmon into strips, pierce with the wooden skewers and place over the glasses. Serve immediately. Garnish with fresh dill according to taste.

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