Chilled salmon and cucumber soup
1 cup(s), fish broth, or bottled clam juice
¼ cup(s), dry
Uncooked farmed salmon fillet(s) with or without skin
2½ medium, or 2 large seedless cucumbers, peeled and coarsely chopped
2 Tbsp, white
2 medium clove(s), halved
¼ tsp, freshly ground
¼ cup(s), fresh, finely chopped
- Bring the broth and wine to a boil in a large skillet. Add the salmon. Reduce the heat and simmer, covered, until the salmon is just opaque in the center, about 10 minutes. With 2 wide spatulas, transfer the salmon to a plate until cool enough to handle. Discard the skin from the salmon, then cut or flake the salmon into 1⁄2-inch pieces. Cover and refrigerate until well chilled, at least 1 hour or up to 24 hours. Transfer the cooking broth from the skillet to a small bowl and refrigerate, covered, until chilled, at least 1 hour or up to 24 hours.
- Puree the cucumbers, the chilled cooking broth, vinegar, garlic, salt, and pepper in a blender or food processor until smooth. Transfer to a large bowl; stir in the buttermilk. Cover and refrigerate until well chilled, at least 2 hours, or up to 24 hours. Stir in the salmon and dill just before serving. Yields scant 2 cups per serving.