Creamed Syracuse salmon potatoes with wild fennel and semi-dried tomato flakes

  • 500g potatoes

  • 2 dessertspoons of Demetra creamed salmon

  • 30g onion

  • extra virgin olive oil

  • 300g milk

  • 50g wild fennel fronds

  • 50g Demetra semi-dried tomatoes


Braise the onion and potatoes together and cook in the milk.
Add the wild fennel and continue cooking.
Add two dessertspoons of creamed salmon.
Season with salt and pepper. Liquidise and add the flakes of semi-dried tomatoes.
Serve in soup bowls and garnish with a sprig of wild fennel and a drizzle of oil.