Soft cream of Beet with smoked salmon


Tempo di preparazione

30 minutes

Tempo di cottura

15 minutes


Ingredients for the soup:

  • 600gof mashed potatoes
  • 400g of Insal’Arte Beet
  • 1 shallot
  • 200-250ml of milk
  • 20g of butter
  • Nutmeg
  • Salt
  • White pepper

For the canapes:

  • 2 slices of rye bread
  • 40g of smoked salmon into slices
  • 60g of robiola cheese
  • 1 tablespoon of grated parmesan cheese
  • 1 small carrot
  •  chives
  • 1 teaspoon of fine grated lemon peel
  • Sugar
  • Salt and white pepper


For the soup, melt the butter in a pot and add the reduced scallion and the Beet Insal’Arte, stirring well to flavor. Add 3 or 4 tablespoons of milk a pinch of salt, cover and cook for 10 minutes, until they are very soft, then blend. In the meantime, finely chop the chive and add it to the robiola together with the parmesan and lemon zest; season with salt and pepper and work with a fork. Cut the carrot into julienne strips and sprinkle with a pinch of salt and one of sugar. Cut the slices of salmon into 8 strips and roll them like little roses. Cut out 8 stellines from rye bread with stencils. Add the mashed purée to the Erbette and dilute it with the milk, combining it until the soup has the desired consistency. The weight of the stars will be more dense. Season with salt, season with nutmeg and cook a couple of minutes more, until everything is hot. Arrange a tuft of cheese mousse on the little stars of bread and place the salmon roses on top. Spread the vegetable soup into individual bowls, decorated with salmon starlets and carrot strands, sprinkle with pepper and serve.

The recipe has been proposed by “AcquaVivaScorre”.

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