Vichyssoise with salmon tartar, tomato, granny smith and guacamole toast

60 min
Type of dish: Main course, Fish, Vegetables
Temperature: Room temperature
Cuisine type: French cuisine
Seasonal period: September, October
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.75 kg
Leek 4.0 ud
Cream 0.05 l
Table salt 3.0 g
Ground white pepper 0.5 g
Salmon 0.25 kg
Salad tomato 0.25 kg
Granny Smith apple 0.1 kg
French bread stick 0.25 ud
Guacamole 0.125 kg
Chives 2.5 g
Sesame oil 0.005 l

For the vichyssoise: 

  • Make  a vegetable  stock.
  • Chop the spring onions into julienne and the leeks into half-moons.
  • Sauté the onion , add the leeks and  let it simmer.
  • Add the roughly cut potatoes, drain the excess oil, add the stock and let it boil for 30 minutes.
  • Add the milk and the cream and boil for 5 more minutes. 
  • Blend, strain,boil and add salt and pepper to taste. Allow it to cool.

For the tartar:

  • Remove the skin, scales and dark areas from the salmon.Cut it into small dices.
  • Cut the tomato into dices.
  • Cut the Granny Smith into small squares.
  • Season with salt, white pepper and vinaigrette sauce.
  • Prepare the servings needed with a plating ring by mixing all the ingredients. 

For the decoration:

  • Toast the slices of bread and top  them with the guacamole.
  • Very finely chopped chives, sesame oil. 


  • Place  the vichyssoise cream in a soup bowl.
  • Garnish with the tartar placed in the middle.
  • Decorate with the chives and some drops of sesame oil.
  • Serve with the toasted bread and guacamole.
Nutritional information (1 portion)
Fiber 17.1 g
Saturates 6.4 g
Monounsaturated fatty acids 13.49 g
Polyunsaturated fatty acids 3.53 g
Cholesterol 30.57 mg
Calcium 489.26 mg
Iron 7.57 mg
Zinc 1.73 mg
Vitamin A 539.37 ug
Vitamin C 136.35 g
Folic acid 380.39 ug
Salt (Sodium) 651.29 mg
Sugars 36.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.