Creamy mustard soup with coconut milk and smoked salmon
Creamy mustard soup with a twist: a touch of coconut milk and chickpeas, served with flavorful smoked salmon. You can use our sockeye wild smoked salmon or the Atlantic smoked salmon!
Preheat the oven to 180°C (350°F).
Mix the chickpeas with the soy sauce and olive oil, then roast them for 15 minutes until golden brown. Let them cool afterwards.
In a frying pan over medium heat, sauté the shallot in the butter. Add the coarse mustard.
Add the roasted chickpeas to the pan and carefully pour in some stock. Then transfer the soup to a tall saucepan and add the rest of the stock. Let it simmer gently for 10 minutes.
Add the coconut milk and warm it through. Blend with an immersion blender until smooth. Season with salt and pepper to taste. Garnish the soup with smoked wild salmon and chives. Enjoy!
