Watercress soup with smoked salmon recipe

1. 1

   Pick and set aside the 20 nicest watercress leaves for decoration, then chop up the rest.

2. 2

   In a large saucepan, fry the chopped shallot in the olive oil on a low heat until tender.

3. 3

   Add the potatoes, season with a pinch of salt and then cover with a baking parchment lid.

4. 4

   Add the water then bring the soup to the boil.

5. 5

   Turn down the heat to a brisk simmer.

6. 6

   Cook until the potato is soft.

7. 7

   Take the pan off the heat and add the creamed horseradish, watercress and double cream.

8. 8

   Transfer to a food blender and liquidise until smooth.

9. 9

   Arrange three slices of salmon into each bowl, decorate with the watercress leaves, and then grate a little fresh horseradish root over the salmon with a fine microplane

10. 10

    Gently pour the soup into the bowl, around the salmon slices, and serve.

* Per serving · 4 servings · Values may vary.