Cauliflower Velouté with Salmon Recipe

Cut the cauliflower into florets.

Peel and slice the onion, cut the leek into rings.

Heat the oil in a pot and sauté the onion. Add salt.

Add the leek white part and the cauliflower florets. Continue cooking for a short while, then add enough water to cover. Lightly salt. Cover and let cook until the vegetables are tender.

Place the vegetables with half of the cooking water in a blender bowl. Add the cream and blend until smooth. Adjust with a little water to achieve the desired consistency. Season with pepper.

Chop the hazelnuts and cut the salmon into cubes.

Ladle the soup into bowls. Add the salmon cubes and the crushed hazelnuts.

To finish, add a few drops of hazelnut oil and sprinkle with dill leaves. Serve immediately.