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Smoked Salmon Vichyssoise

Smoked Salmon Vichyssoise

Serves 4 - 6


  • 415g potatoes
  • 1½ pints stock
  • 2 garlic cloves, peeled
  • 3 tablespoons freshly squeezed lime juice
  • 120ml sour cream
  • 190g approx Flaky Roast Smoked Salmon (1 cutlet)
  • 100g Smoked Salmon
  • Dill or parsley for garnish


  1. Peel and quarter the potatoes and put into saucepan with the garlic and stock. Bring to the boil and simmer gently for 25 - 30 minutes or until the potatoes are very soft. Remove from heat.
  2. Put into blender and puree the soup. Add the flaky roast smoked salmon and blend well. Finally add the lime and sour cream and blend. Season with salt and pepper to taste.
  3. This soup can be enjoyed either hot or cold. To serve cold pour mixture into bowl and chill for 2 - 3 hours. To serve hot, warm gently over low heat till just hot - do not allow to boil.
  4. On serving, cut the smoked salmon into strips and garnish each serving with a little pile of smoked salmon and a sprig of dill in the middle of each bowl.

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