Cauliflower vichyssoise with smoked trout and caviar – Food & Home Magazine
The trout and caviar lend a luxurious feel to the dish.Use the caviar of your choice on your menu; my favourite is salmon roe caviar, as it has a lovely briny,
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Ingredients
- <h3>CAULIFLOWER VICHYSSOISE</h3>
- 1 whole cauliflower
- 2 medium-sized potatoes, peeled
- 1 celery stick
- 1 white onion, peeled
- 3 garlic cloves, peeled
- 3 thyme sprigs
- 100g butter
- 500ml (2 cups) chicken stock
- 700ml fresh cream
- <h3>TO SERVE</h3>
- 500g baby spinach
- 1 green apple
- juice of 1 lemon
- 200g smoked trout ribbons
- 16g caviar (we used salmon roe)
- shoots of your choice/dill, to garnish
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