Mooses´s Weekend Soup Recipe: Salmon & Chives "Fumé"

App. 150 gr of Cold-Smoked Salmon - 200 gr is not too much
(trims do well, no point using nice filets, but of course you may)
2-3 Shallot Onions
Good handful of fresh Chives
(don´t scrooge - fresh and quite a lot)
2-3 dl of fresh, thick Double Dream
Some Fish Stock
Some Butter
Freshly ground White Pepper
Powdered Cayenne Pepper
2 bottles of chilled, nice, dry White Wine

Open the wine, pour a glass for yourself and enjoy it for a while. Cooking is all about having fun, is it not? Before you´re at half a bottle, chop onions and chives finely, and cut the salmon into tiny, even sized pieces.

Melt the butter in a kettle, add onions and simmer on low heat until translucent and soft. Do not burn but let colour slightly. Add the salmon, stir everything together, add some white wine (half a glass or so) and all the cream right away. While stirring, let become to boil and add the chopped chives (save some for serving). Bring again to boil and if needed, add some fish stock until thickness is according to your liking. Spice up gently with white pepper and a pinch of cayenne. When the soup is boiling hot again, it´s ready - it does NOT require boiling.

Finish the first bottle of wine while setting up the table. Serve the soup, garnished with the rest of the chopped chives. And goes without saying, accompanied with the second bottle of wine.

Serves 6 but does not allow another serving then. And folks will want it. So serves actually only 3-4.

Mooses says: Three main ingredients of French Kitchen are: Butter, butter and butter.