Recipes

Bruschetta smoked salmon with truffle mayonnaise & zucchini broccoli soup

Bruschetta smoked salmon with truffle mayonnaise & zucchini-broccoli soup Bruschetta smoked salmon with truffle mayonnaise & zucchini-broccoli soup Bruschetta smoked salmon with truffle mayonnaise & zucchini broccoli soup Bruschetta smoked salmon with truffle mayonnaise & zucchini broccoli soup Bruschetta smoked salmon with truffle mayonnaise & zucchini-broccoli soup

Autumn calls for comfort food with character. This bruschetta with smoked salmon and truffle mayonnaise gets a delicious upgrade with a warm cup of zucchini broccoli soup. Fresh, creamy and exactly the combo you crave on a crisp day!

Truffle mayonnaise
Dinner
Snack
Average
For 4 servings

Bruschettas

Ingredients (6)

Product

Truffle Mayonnaise

1 ciabatta
100 g smoked salmon in thin slices
2 tablespoons Oliehoorn truffle mayonnaise
1 tablespoon of olive oil
Black pepper to taste
Fresh dill and lemon wedges for garnish

Instructions(7)

1Preheatthe oven to 200°C.
2Cutthe ciabatta into diagonal slices.
3Sprinklethe slices with a little olive oil and roast in the oven for 5 to 7 minutes, until golden brown and crispy.
4Letthe ciabatta slices cool slightly and spread each slice with a thin layer of Oliehoorn truffle mayonnaise.
5Placea slice of smoked salmon on top.
6Spreadthe sandwich with fresh dill and small amount of black pepper.
7Serveit with the lemon wedges.

Zucchini-broccoli soup

Ingredients (10)

2 medium zucchini
1 small stalk of broccoli (about 350 g)
1 onion
1 clove of garlic
1 medium potato, peeled and diced
1 liter of vegetable broth
100 ml of cooking cream
1 tbsp olive oil or butter
Salt and pepper to taste
(Optional) squeeze of lemon juice or fresh dill for extra freshness

Instructions(6)

1Chopthe onion and garlic finely. Dice the zucchini and divide the broccoli into florets.
2Heatoil or butter in a soup pan and sauté the onion until translucent. Add the garlic and fry briefly.
3Addthe zucchini, broccoli and potato to the pan and stir briefly.
4Addthe broth and bring to a boil. Simmer gently for 15-20 minutes until everything is cooked.
5Purethe soup smooth with a hand blender. Stir in the cream and season with salt, pepper and a little lemon juice, if desired.
6Servethe soup in small bowls alongside the bruschetta with smoked salmon - together a perfect autumn combination!

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