For the soup 500 g QimiQ Sauce Base 500 g Black salsify 200 g Onions, chopped 80 g Butter 200 ml White wine 800 ml Clear vegetable stock Salt and pepper For the salmon crostini 250 g QimiQ Classic, unchilled 80 g Sour cream 15 % fat 20 Baguette slices 15 g each 250 g Smoked salmon, chopped 2 tsp Mixed herbs, finely chopped 60 g Shallots, finely sliced Pepper Lemon juice Garden herbs, fresh, to garnish
1. For the soup: peel and slice the salsify and fry together with the onion in the butter. 2. Add the white wine and vegetable stock, season to taste and continue to cook until soft. 3. Blend the soup, stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. 4. Bake the slices of bread at 140°C until completely dry. 5. Whisk the unchilled QimiQ Classic until smooth. Add the remaining ingredients and mix well. 6. Form small dumplings out of the mixture and place on the dry bread slices. 7. Garnish with herbs and serve together with the soup.