Ready in 20min: Elegant Entertaining

Chilled Cucumber and Dill Soup with Poached Salmon and Crunchy Mange-Tout, Chilli and Apple and Courgette Salad

Impress friends with this quick elegant dish which can be served ready in 20min, ideal as a summer starter or light lunch.

PS: there would be no reason not to buy the already poached salmon pieces – I am not a alchemeist when it comes to time saving ingredients. You can decide if you would like to serve your salmon cold or slightly warmed through.

Serves 4


  • Large firm cucumber
  • 250g natural yogurt (see note)
  • 2 small cloves garlic – minced
  • Handful of fresh herbs – I used mint, tarragon and parsley
  • A good pinch of salt and pepper
  • Optional: ginger
  • 4 pieces of salmon fillets


  • Very finely chopped cucumber
  • Very finely chopped granny smith apple
  • Very finely sliced courgette – I actually mean Julienne either by hand or with a very clever Julienne peeler  or you could spiralize some courgetti
  • Very finely sliced mange-tout or sugarsnaps
  • Radish very finely sliced preferably on a mandolin (optional)


  1. Start by steaming or roasting (preheated oven 200c) the salmon. Both methods should not take more than 7/8 minutes (see note)
  2. Veg prep time, place all veg seperately on a large dinner plate and refrigerate
  3. Place all the ingredient in a food processor (except the salt and pepper) and whizz till smooth
  4. Seasoning is really important here. Add salt and pepper

To plate

Place a small amount of the thinly sliced courgette on the bottom of the bowl. Fill the bowl with the soup. Add salmon on top of the courgette. Add mange-tout on top of the salmon. Sprinkle the finely diced apple and cucumber and a few radish slices. Add a twist of black pepper to the soup.

Kitchen Notes

-the quality of the yogurt is really important here so go for the good stuff. I love Rachels Organic or the absolute exquisite Tims Diary, both available from Ocado  

–we are trying to avoid the nasty white protein oozing from the salmon which means in cooking terms: overcooked

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