Chilled Asparagus Soup with Salmon
“My favorite preparation is to serve the salmon diced raw and seasoned with salt and olive oil. However if you like to cook the salmon, I recommend it lightly poached in an aromatic broth, but of course roasted or grilled will work fine too. The better the ingredients, the better the flavour of this dish; it's such a simple dish, with so few ingredients it's imperative that they be local and ultra fresh. Vegetables from the market are what make this soup mind blowing” – Chef Lucais Syme.
Courtesy of Chef Lucais Syme of La Pentola.