Watercress Soup with Kiln Roast Salmon

Watercress Soup with Kiln Roast Salmon

WatercressSoupSome days just call for a big bowl of soup, and this is one of our favourite smoked salmon recipes to satisfy the urge, whatever the season! Perfect for tasty lunches, it’s also great as a dinner party starter.

Serves 4


    • 1 packet of RR. Spink & Sons Kiln Roast Salmon, flaked
    • 4 free range hen’s eggs
    • 2 tbsp water
    • 3 large bunches watercress, chopped (plus a couple of leaves for the garnish)
    • 2 tbsp butter or olive oil
    • 1 large onion, finely sliced
    • 1.5 litres fish stock or water
    • 4 medium potatoes, peeled & chopped
    • 4 tbsp crème fraîche
    • Salt & freshly milled black pepper

“This is a wonderfully light, fresh soup that goes perfectly with the hot smoked salmon; it’s definitely one of my favourite healthy salmon recipes when I want a virtuous lunch!” – Scott Fraser, RR. Spink & Sons Chef


  1. In a large saucepan, cook the onion in the butter or olive oil for 6-7 seven minutes, or until soft
  2. Pour in the potatoes and coat in the butter, then add the fish stock (or water) and bring to the boil; cook for twenty minutes until the potatoes are soft.
  3. Add the chopped watercress for the last 2 minutes of cooking time.
  4. Liquidise the soup with a stick blender – chopping the watercress beforehand should help the soup blend better.
  5. If you want a more velvety finish, pass the soup through a rough sieve if you want for a smoother finish (optional).
  6. Season with salt and pepper.
  7. Keeping your soup warmed through, poach four eggs in simmering water.
  8. Ladle the soup into warmed bowls and top with the flaked salmon.
  9. To finish, garnish with a couple of watercress leaves and a dollop of crème fraîche – serve with soda bread.

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