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PdfIngredients:
Prepare the vegetables: In a large saucepan, melt the butter or oil over medium heat. Add the vegetables and sauté until tender, about 5 minutes. Add fish stock.
Cook the fish: Season the salmon with salt and pepper. Add the fish to the pot and simmer gently until cooked through, about 5-7 minutes (ensure the liquid is just simmering to prevent the cream from separating).
Cool the soup: Remove from the heat and let the soup cool completely.
Purée the soup: Once cooled, add smoked salmon and carefully purée the soup until smooth.
Add cream and chill: Return the puréed soup to the pot. Stir in yoghurt. Taste and adjust seasoning with dill, salt and pepper as needed. Put in tubs and freeze overnight. Spin when frozen.
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