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    Vichyssoise with dill oil & smoked trout

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    Vichyssoise with dill oil & smoked trout

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes

    Serves: 8


    2 x 20g packs fresh dill
    100ml olive oil
    50g unsalted butter
    2 small leeks, sliced
    3 sticks celery, sliced
    200ml white wine
    2 x 500g packs vegetable stock
    500g (peeled weight) potatoes, diced
    170ml tub double cream
    1 pack Waitrose Kiln Smoked Rainbow Trout Fillets
    50g jar Elsinore Salmon Caviar  


    1. To make the dill oil, blitz the dill with the oil in a small bowl blender.

    2. Melt the butter in a deep saucepan, add the leek and celery, and gently cook for 5 minutes with a lid on until softened but without colour.

    3. Add the wine and cook for a few minutes to reduce, then add the stock and potatoes, cover with a lid and simmer gently for 25 minutes until the potatoes are soft and breaking apart.

    4. Purée with a stick blender, sieve into a bowl and add the cream. Season with sea salt and cracked black pepper and chill in the fridge.

    5. To serve, ladle the chilled soup into bowls and top with a few flakes of the smoked trout, some salmon caviar and a generous drizzle of dill oil with extra dill leaves torn over.

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