Infuse trimmings of smoked salmon in stock for 15 minutes. Add milk and tomato purée. Blend, correct consistency and finish with cream. Garnish with slivers of smoked salmon.
40 - 42 Bow Street, Smithfield, Dublin 7.
Tel: + 353 1 854 3940
Tuesday to Friday: 10.00am - 6.00pm
Saturday: 9.00am - 2.00pm
Malahide Road Industrial Park, Coolock, Dublin 17.
Tel: +353 1 854 3900
Monday to Friday: 8.00am - 5.00pm
Saturday: 8.00am - 2.00pm