Please, don't ask where are the roles, given the above picture... trust me, they are there somewhere, in there.. Just for the record, practice is always tougher than theory :P
This is probably not perfectly fit for the cold season, neither is it a typical Advent's dinner but I really enjoyed it today. If you feel like taking a pause from all the greasy holiday dishes, this is a wonderful, very fine delight. And it is as easy to make as it is to eat :)
What you need (4 portions):
- 250 g peas - I used dried ones for a starchier, hardier flavored taste, but you can experiment fresh or frozen beans just as well
- 4 slices of smoked salmon
- 2 shallots
- 2 garlic cloves
- 1 hand of chives (tiny chopped)
- 3/4L vegetable stock
- 1 cup of cream or Crème fraîche
- butter
- spices: salt, pepper, nutmeg
How-to:
1. Boil the peas as advised on the package. Dried peas in my case 1, 1/4 h in 3/4L water. Fresh or frozen peas should be a lot less than that, if the above mentioned timing freaked you out.
2. Roll the salmon slices with some chives and pack them in sealing foil and leave them to rest a while (20 mins or so) in the fridge.
3. Chop the shallots and garlic cloves in tiny pieces and stew them in some butter. Add the drained peas, the veggies stock and let it boil for another 5 mins.
4. Spice up with salt, pepper and nutmeg, then purée the whole thing with a mixer. Add cream or crème fraîche
5. Cut the salmon roles in fine slices and decorate the soup as good as you can.
Bon Appétit!
I must say there is something that I like about the first picture, besides the taste. Probably the chromatic and non-chromatic in it.
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