This smoked salmon bisque was course number two of a six-course gourmet dinner I had at Cleopatra Mountain Farmhouse in the Drakensberg. It was so delicious I could have eaten litres of it (although I probably wouldn’t have made it through the four amazing courses to follow).
Richard Poynton, executive chef at Cleopatra Mountain Farmhouse says this about the bisque: ‘Who would have thought that smoked salmon could make such a successful and delicate soup! The smokiness, combined with the luxuriously velvety texture, produces an irresistible emulsion of subtle flavours.’
Serves 6
- 400ml fish stock (cubes are fine)
- 75g Grana Padano or Parmesan (grated)
- 1 Litre Single cream
- 350g smoked salmon – chopped
- 2 Tbsp fresh lemon juice
- 150g smoked salmon – chopped – for garnish
- fresh fennel fronds
- caviar
Pour the cream into a 6L pot and reduce by about 10%. Add the fish stock and cheese and reduce by another 10%, whisking all the while. Take off heat and cool slightly. Place half the liquid into a blender with half the chopped salmon and blend until smooth. Repeat with the other half. Return the soup to the pot and bring to the boil, adding the lemon juice. Season to taste, but beware of the salt already in the salmon. Serve with the chopped salmon, a dollop of caviar and a sprig of fresh fennel.
The recipe and photo are courtesy of Cleopatra Mountain Farmhouse.
