Cream of Salmon Soup

Name: Cream of Salmon Soup
Total time: 70
Yield: 6
Ingredients: 1 sheet frozen puff pastry, thawed; 1 egg yolk, beaten; 1 tablespoon sesame seeds; 1.5 tablespoons butter; 1 onion, diced; 18 ounces salmon fillets, diced; 1 tablespoon tomato paste; 2.5 cups fish stock; 0.5 cup dry white wine; 1 tablespoon cornstarch; 1.25 cups heavy whipping cream; 1 pinch saffron; salt and freshly ground white pepper to taste; 3 teaspoons chopped fresh dill

Recipe by donfredo from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

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1 sheet frozen puff pastry, thawed
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1 egg yolk, beaten
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1 tablespoon sesame seeds
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1.5 tablespoons butter
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1 onion, diced
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18 ounces salmon fillets, diced
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1 tablespoon tomato paste

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2.5 cups fish stock
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0.5 cup dry white wine
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1 tablespoon cornstarch
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1.25 cups heavy whipping cream
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1 pinch saffron
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salt and freshly ground white pepper to taste
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3 teaspoons chopped fresh dill

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
Garnish soup with dill and serve with puff pastry triangles.