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Symphony of Bulgarian smoked salmon and aubergine soup

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Rate this recipe 4.6/5 (26 Votes)
Symphony of Bulgarian smoked salmon and aubergine soup 0 Picture

Ingredients

  • 1 large aubergine
  • 400g smoked salmon
  • 1 plain yogurt
  • 200g thick double cream
  • 1 small onion
  • 1 garlic clove
  • 1 bunch chives
  • 2 lemons
  • 10cl olive oil
  • 2 sheets gelatine
  • 2 small tomatoes to garnish
  • Salt
  • Cayenne pepper

Details

servings 4
Level of difficulty Average
Preparation time 60mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

- Wash and prepare vegetables
- Cut the aubergine into thick slices (about 8mm), and arrange on a plate (check the plate diameter of the microwave), salt lightly between each layer, drizzle with olive oil, cover with cling film, cook in the microwave for about 10 minutes.
- Put the gelatine in cold water.
- Finely chop the onion and garlic and sweat in olive oil (until clear and well done)


- Remove the skin of the hot aubergine (reserve). Mix in a blender the onion, the pulp of the aubergine and the gelatine, add 1 tablespoon of olive oil, season.
- Make the sauce: 2/3 yogurt, 1/3 cream, salt, cayenne, chives, lemon juice.

- On a sheet of cling film, spread the slices of smoked salmon (make an oblong rectangle).
- Spread with the spatula the aubergine mousse. Sprinkle a little finely chopped chives, roll the salmon like a long swiss roll, refrigerate (2 hours)

Step 2

Presentation:
- Slice the salmon roll still in the film (remove it after), place them in a circle on each plate, about ten round slices per person, add in the centre the yogurt sauce
- Decorate according to your fancy: chives, tomato, lemon, fried aubergine skin, some dots or lines of sauce.

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