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Foodxperience

Smoked potato soup with eel and salmon

By using the smoker, you create a true experience at the table!

Ingredients

Floury potatoes
Chicken stock
Salt
Cream
Hot-smoked salmon
Mango
Crème fraîche
Spring onion
Mayonnaise
finely chopped eel

Preparation

  1. Boil floury potatoes until done and mash into a puree.
  2. Lightly smoke the puree in a tray in a smoke barrel (cold smoke) for about 10 minutes.
  3. Mix the puree with chicken stock and a small splash of cream to make a soup.
  4. Season with salt.
  5. Pour the warm soup into the glass and top with finely chopped eel.
  6. On the lid, place a salad of hot-smoked salmon, potato, mango, crème fraîche, mayonnaise, and spring onion.
  7. Just before serving, blow smoke into the glass with the special Aladin smoker, immediately put the lid on the glass, and serve.