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

Author: APCI - Associazione Professionale Cuochi Italiani

  1. 500g potatoes
  2. 2 spoons Salmon Cream
  3. 30g onion
  4. q.s. extra virgin olive oil
  5. 300g milk
  6. 50g wild fennel fronds
  7. 50g Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil

  • 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.