Smoked Salmon Soup with Horseradish Gnocchi and Shrimp Skewer

For the smoked salmon soup with horseradish gnocchi and shrimp skewer, first prepare the horseradish gnocchi. Stir the soy spread until creamy. Add eggs, flour, salt, coconut milk and horseradish and mix well. Form dumplings with two coffee spoons and cook in lightly boiling salted water for 5 minutes. Lift out with a slotted spoon, drain and keep warm.

Finely chop the shallots and sauté in hot oil with the risotto rice until translucent. Pour in the vegetable soup, season with caraway seeds and simmer for 10 minutes.

Cut the smoked salmon into pieces, turn off the heat and let the salmon pieces steep in the soup for 20 minutes. Add coconut milk, puree soup with blender and season to taste.

Wash shrimp and dry well. Put three each on an oiled skewer and fry briefly and hotly on both sides in hot olive oil. Season with salt, crushed garlic and finely chopped chili. Heat soup and blend again until frothy, add horseradish dumplings.

Pour soup into soup bowls, place a shrimp skewer on each bowl. Serve the smoked salmon soup with horseradish gnocchi and shrimp skewer.

Preparation Tip:

Instead of soy spread, you can also use soft butter for the smoked salmon soup with horseradish gnocchi and shrimp skewer. However, the dish is then no longer lactose-free.

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