Beer soup with cheddar cheese and cigarillos with filo dough

Christmas

Beer soup with cheddar cheese and cigarillos with filo dough

40 min.

Cooking

2

Portions

Cold smoked MOWI salmon – 100 g

Ingredients

  • Cold smoked MOWI salmon – 100 g
  • Onion
  • Yellow carror – ½ piece
  • Celery – 1 stalk
  • Bird’s Eye chili pepper – 1 piece
  • Butter – 2 spoons
  • Lager beer – 500 ml
  • Cheddar cheese – 300g
  • 30% cream – 100 ml
  • Oregano – 1 teaspoon
  • Olive oil – 2 spoons
  • Thyme – spoon
  • Filo dough – sheet
  • Ricotta cheese (mild) or feta (more spicy) – 2 spoons
  • Smoked sweet peppers – pinch
  • Salt
  • Pepper
  • Chives or nigella – spoon
  • vegetable or fish broth – 500 ml
Beer soup with cheddar cheese and cigarillos with filo dough

Description:

When a party comes, we usually look for the perfect additions and recipes to put us in the right mood. We will make a toast with the MOWI… with an aromatic white beer soup, stretching cheddar cheese and nigella. It will be a good year for enthusiasts of delicious cuisine and winter creams. The MOWI salmon will come out straight from the cool Norwegian depths to appear as a crunchy addition.

Preparation:

We start with taking out the medium bowl. Throw in 2 tablespoons of feta cheese and chop the cheese with a fork so that it has the consistency of cottage cheese, add a diced cold smoked salmon, a tablespoon of thyme, oregano and a pinch of sweet smoked pepper. We mix everything thoroughly so that the ingredients combine nicely

Put the stuffing aside, take 1 sheet of  filo dough. Cut the dough into squares (7×7 cm), Grease with oil and fill with crushed feta and salmon, roll up, put into a oven dish and bake at 180°C until the dough is brown gold.

In the meantime, put 2 tablespoons of butter into a heated pot. Dice up the onion and ½ of the yellow carrot and finally add the chopped celery stem. Fry everything in butter.

Pour 500 ml lager beer and 500 ml vegetable broth into the pot. We cook everything together for a few minutes. We can see that there is foam, but don’t worry, this is the way it should be! Remember to look in the oven!

It’s time to give the soup a spice – to the boiling broth we add Bird’s Eye chilli peppers, 30% cream and cheddar cheese. Cook again for a few minutes.

The smells float in the kitchen and we can feel the Christmas aura flowing into our house. Blend the soup to a smooth consistency, season with salt and pepper for taste. Mix several times and the cream is ready to be poured into a bowl. On top of that, we spread chopped chives, and on the side we put the filo cigarillos. We recommend to additionally wrap the cigarillos with a slice made of cold smoked MOWI salmon. It will emphasize the taste of feta cheese cream.

Bon appétit!

Cold smoked MOWI salmon – 100 g

Ingredients

  • Cold smoked MOWI salmon – 100 g
  • Onion
  • Yellow carror – ½ piece
  • Celery – 1 stalk
  • Bird’s Eye chili pepper – 1 piece
  • Butter – 2 spoons
  • Lager beer – 500 ml
  • Cheddar cheese – 300g
  • 30% cream – 100 ml
  • Oregano – 1 teaspoon
  • Olive oil – 2 spoons
  • Thyme – spoon
  • Filo dough – sheet
  • Ricotta cheese (mild) or feta (more spicy) – 2 spoons
  • Smoked sweet peppers – pinch
  • Salt
  • Pepper
  • Chives or nigella – spoon
  • vegetable or fish broth – 500 ml

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