Parsnip and apple cream with smoked salmon

Crema de chirivia y manzana con salmón ahumado

Ingredients (4 people) 150 g Granny Smith apple, 150 g parsnip, 180 g vegetable stock, black pepper, dill, black olives, salt, extra virgin olive oil, smoked salmon. Method Peel the apple and the parsnip, chop them and boil them in the vegetable stock during 10 minutes. Add the seasoning (black pepper, salt and dill) and a trickle of olive oil. Blend together and reserve. Slice the smoked salmon and the pitted black olives Place the cream in small glasses and top with pieces of smoked salmon, black olives and add a bit more of dill and some drops of olive oil.
By Tapas Together Edinburgh