Iced Cucumber Soup with Cream Cheese and Orange Salmon

Cucumber soup: Remove the skin from one cucumber and cut it in half together with the second cucumber.

Remove the seeds, cut into 3 cm pieces and season with sugar, salt, vinegar, pepper and garlic. Then finely mash the cucumber pieces and strain through a sieve. Stir yogurt and crème fraîche until smooth, add to strained cucumber form and stir through. Soak the gelatine in cold water. Heat part of the cucumber soup, let the gelatine melt in it and mix it with the remaining cucumber soup. Now let the soup set in the refrigerator for about 2 hours.

Mix the cream cheese with the ingredients.

Orange salmon: Make a viscous pickle from the ingredients. Brush the wild salmon fillet with the pickle and top with fresh orange slices. Marinate for about 24 hours.

Then remove from the marinade, pat dry well and cut into narrow slices.

Serve: Place a spoonful of the cream cheese in the center of the soup plate form and place the sliced orange salmon on top. Mix the solidified cucumber soup briefly with a magic wand and form around the salmon. Garnish with fresh dill.

Tip: Use a regular or light yogurt yes as needed!

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