Salmon cream soup with red pepper oil (lactose free)

Ingredients

• 400 g Salmon filets
• 200 g Cream, lactose free
• 250 ml Water
• 1 tsp Dill weed, fresh, finely chopped
• 1 tsp Salt
• 1 tsp Cayenne pepper
• 2 tsp Unsalted butter, lactose free
• 1/2 tbsp Red pepper oil for decoration
• 1 pinch Nutmeg, ground

Method

1. Melt the butter in a frying pan and place the cleaned salmon fillets in for frying. Fry first the skin side, then the other side, for 3 minutes each.
2. When the fillets are fried, take them out and cut them into smaller parts; boned, skinned.
3. Reserve approximately the quater of the fish for garnishing, put those bites back into the pan and gently roast them on each side.
4. Put the boned fish into the blender with 100ml of water and blend it until smooth.
5. Pour the remaining water into a pot and bring it to a boil, then add the salmon mixture, salt, cayenne pepper, freshly crushed red peppercorns, and lemon juice.
6. Turn the heat lower, only allow the mixture shimmering, constantly stirring to avoid burning.
7. After 5 minutes, add the cream and boil it together until well-mixed, then add nutmeg and chopped dill.
8. If the soup is too thick, add some more water.
9. Serve it hot with the roasted fish bites as garnish, sprinkled with a few drops of red pepper oil.