Smoked Trout, Horseradish and Pea Soup

I have made this with Smoked Mackerel.

Any difference? Price!

Ingredients

• 50g Butter
• 1 medium Onion, chopped
• 1 stick of Celery
• 1 large Cauliflower, chopped
• 1 Litre Chicken Stock (or Vegetable)
• 200ml Milk
• 380gm Peas
• 2 Tsps of Horseradish or 2 Tbsp prepared from a jar.
• 400gm Smoked Trout, flaked (or perhaps Smoked Mackerel?)
• Salt and Pepper to season
• A little fresh mint chopped in the soup and some whole to garnish
• A drizzle of Olive Oil to finish

Method

1. Melt the butter in a large pan and sweat the onion and celery for 10 minutes.
2. Add the cauliflower and stock. Cover and simmer for a further 20 minutes.
3. Add the milk, bring back to a simmer and blend.
4. Add the peas and cook for 5 minutes, then blend again.
5. Add the horseradish, seasoning and trout to the soup. Bring back to a simmer.
6. Add the soup to warmed bowls, garnish with mint and drizzle the Olive Oil around.