for 4 person

Caper butter

20 g	flaked almonds
20 g	butter
30 g	capers, draind, dabbed dry

Soup

1 tbsp	butter
1	onion, finely chopped
200 g	celeriac, cut into slices approx. 1 cm wide
300 g	mealy potatoes, cut into slices approx. 1 cm wide
8 dl	vegetable bouillon
2 bunch	flat-leaf parsley, leaves torn off
1 bunch	dill, roughly torn
2 tbsp	plain yoghurt
	salt and pepper to taste
2 sprig	dill, roughly torn
50 g	Irish smoked salmon in slices, torn into pieces

How it's done

Caper butter

Toast the almonds in a pan. Add the butter and heat through until the butter foams and smells nutty. Add the capers, fry for approx. 1 min. until crispy, set aside.

Soup

Heat the butter in a pan. Add the onion, sauté for approx. 2 mins. Add the celeriac and potatoes, sauté for approx. 4 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until soft. Add the herbs, blend the soup, season. Serve the soup, garnish with the yoghurt, salmon, dill and caper butter.

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