Root Vegetable Soup with Salmon Trout Gnocchi

1) Preparation: remove the peel from the carrots and celery, clean the leek and cut the whole into tender strips.

Remove the skin from the trout fillet, cut off, whisk and spread through a sieve.

Pluck dill, chop coarsely, chop leaf parsley coarsely.

Heat vegetable soup in saucepan, sauté vegetable strips in coated frying pan with a little rapeseed oil until translucent, add to clear soup and pull.

Mix well salmon with whipped cream and dill, add a little juice of a lemon, season with iodized salt and pepper.

Using a spoon, make dumplings, add to the clear soup and let stand (do not make more).

Taste the soup.

2) Serve: Serve soup with vegetable strips and gnocchi in a deep dish or tureen, sprinkle with parsley.

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