Fresh Herb Soup with Salmon and Herring Croquettes

Ingredients

• 100 g mixed herbs (e.g., chervil, dill, borage, sorrel, parsley)
• 100 g waxy potatoes
• 2 shallots
• 2 tbsp butter
• 150 g leeks
• 600 ml Vegetable Broth
• 100 ml heavy cream (at least 30% fat)
• Salt
• Pepper (freshly ground)
• cornstarch (mixed in cold water, as needed)
• 200 g cured salmon fillet
• 100 g herring fillet
• 1 tbsp flour
• 1 egg
• Salt
• Pepper (freshly ground)
• 4 tbsp whole grain breadcrumbs
• 50 ml sunflower oil (for frying)
• fresh dill (for garnish)

Instructions

1. 1.

   Wash, dry, and if necessary, pluck the leaves from the stems of the herbs. Wash, peel, and cube the potatoes. Peel and finely dice the shallots; sauté them in butter until translucent. Add the potatoes and brown slightly. Pour in vegetable broth and simmer for about 10 minutes. Cut the leeks in half, wash thoroughly, and slice into strips. Add to the soup and cook together. After about 7 minutes, add the herbs and pour in cream. Puree the soup and strain through a sieve. Season with salt and pepper. If the soup is too thin, thicken with a little cornstarch.

2. 2.

   Cut the salmon into four equal cubes.

3. 3.

   Wash and pat dry the herring fillet. Cut into small cubes (about 2 cm diameter) and coat in flour. Beat the egg with salt and pepper. Dip the fish pieces in the egg mixture, then roll them in breadcrumbs, pressing firmly to adhere. Heat sunflower oil in a small pot and fry the balls in batches for 1–2 minutes until golden. Remove and drain on paper towels.

4. 4.

   Serve the soup in warmed bowls topped with cured salmon cubes and herring croquettes, garnished with fresh dill.