Symphony of Bulgarian smoked salmon and aubergine soup

By Dounia Mellouk 3ème formation pré professionnelle

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

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.