Watercress soup with smoked salmon recipe

• 12 slices of good smoked salmon
• 250 g (8.8oz) watercress (without large stems)
• 100 g (3.5oz) very finely sliced potato
• 1 large shallot, finely chopped
• 50 ml (1.8fl oz) olive oil
• 1 tsp creamed horseradish
• 50 ml (1.8fl oz) double cream
• 1 l (1.8pints) cold water
• 50 g (1.8oz) fresh horseradish root
• 1 salt
• 1 pinch black pepper

1. Pick and set aside the 20 nicest watercress leaves for decoration, then chop up the rest.
2. In a large saucepan, fry the chopped shallot in the olive oil on a low heat until tender.
3. Add the potatoes, season with a pinch of salt and then cover with a baking parchment lid.
4. Add the water then bring the soup to the boil.
5. Turn down the heat to a brisk simmer.
6. Cook until the potato is soft.
7. Take the pan off the heat and add the creamed horseradish, watercress and double cream.
8. Transfer to a food blender and liquidise until smooth.
9. Arrange three slices of salmon into each bowl, decorate with the watercress leaves, and then grate a little fresh horseradish root over the salmon with a fine microplane
10. Gently pour the soup into the bowl, around the salmon slices, and serve.

salmon, potato, shallot, olive oil, horseradish, cream, l, horseradish root, salt, black pepper

Taken from www.lovefood.com/guide/recipes/18413/watercress-soup-with-smoked-salmon-recipe (may not work)