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Parsley and Pea Soup with Smoked Salmon Fish Cakes

A fresh pea and parsley soup served with crispy, deep-fried mini smoked salmon fish cakes and a cream drizzle.

HealthySoupSeafoodSalmonPeasFish Cakes
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
47.9g
per serving
191.6 g total
Fat
49.6g
per serving
198.5 g total
Protein
35.6g
per serving
142.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
For the soup
50
ml
Double Cream
To serve; drizzle
40
g
Butter
For the fish cakes
2
piece
Eggs
Beaten
Fruits
1
piece
Lemon
Zest and juice
GrainsCereals
110
g
Plain Flour
110
g
Panko Breadcrumbs
Liquids
1
l
Vegetable Stock
Hot; or water
NutsSeeds
2.5
clove
Garlic
Finely chopped
500
g
Flat leaf Parsley
Roughly chopped
1
tbsp
Flat leaf Parsley
Chopped
1
1
Salt
1
1
Black Pepper
Freshly ground
OilsFats
25
ml
Olive Oil
To serve; drizzle
500
ml
Oil
For deep-fat frying
Seafood
375
g
Smoked Salmon
Diced
Vegetables
1
piece
Shallot
Chopped
400
g
Peas
Frozen
1
handful
Pea Shoots
To serve
225
g
Potatoes
Peeled and cut into chunks
6
piece
Spring Onions
Thinly sliced

Method

1
2
3
4
5
6
7
8
9
10
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12
13