2 tablespoons butter
2 leeks, trimmed and thinly sliced
2 cloves garlic, crushed
2 potatoes, peeled and cut into very small cubes
1 litre fish stock (or chicken if not readily available)
Salt and cracked black pepper
½ cup crème fraiche or natural yoghurt
100g smoked salmon, cut into small pieces
½ tin corn kernels, drained
1 tsp finely grated lemon zest
2 tablespoons lemon juice
4 sprigs chopped dill
2 rolls readymade Puff pastry
- Melt the butter in a large saucepan, add the leek and garlic and cook for a few minutes until softened.
- Add the potato and stock and boil until the potatoes are almost soft.
- Add the crème fraiche, corn, lemon juice and rind and check the seasoning.
- Bring to the boil and then allow to simmer for a few minutes, adding the salmon and dill just at the end.
- If you want the soup to be slightly thick, mix a tablespoon of cornflour into a little water to make a slurry and add it to the soup.
- Check the seasoning and then allow the soup to cool down completely.
- When the soup is cold divide it into small soup cups.
- Cut the puff pastry into rounds slightly bigger than the cups and place a “lid” on top of each of the cups of soup. Make a small leaf garnish out of the pastry for each of the lids.
- Brush the tops with a little egg wash, and leave in the fridge until required.
- Just before serving place the cups into the oven at 200°C for 15 to 20 minutes or until the pastry has puffed up and is golden brown. Serve immediately.