Ingredients portion 4
Norwegian salmon fillet 300 g
Sugar 2 tablespoons
Sea salt 1 tablespoon
Frozen spinach 400 g
Butter 60 g
Leeks 120 g
Chicken broth 800 ml
Potatoes 100 g
Lemon 1 piece
Chicken egg 2 pieces
Cooking instructions 40 minutes
1 Sprinkle Norwegian salmon fillets with a mixture of salt and sugar and bake in foil in an oven at 140 degrees for 15 minutes. Then cool and cut the fillets into pieces with your hands.
2 Sack the eggs and peel them. Bring the chicken stock to the boil. Chop the leeks and fry lightly in butter.
3 Add the leeks, finely chopped peeled potatoes and spinach to the stock. Bring to a gentle simmer until the leeks and potatoes are softened. Blend the soup in the blender until pureed, then strain through a sieve and reheat.
4 Just before serving, add the lemon juice. Pour the soup into warmed plates and serve with half an egg and slices of salmon.
