Soup 'N’ Sanga

Ingredients

Smoked Salmon, Swiss Cheese & Egg Sandwich: 

100	gr	Hot smoked salmon
1		Egg, hard-boiled and chopped
1	tbsp	Italian parsley, chopped
1	tbsp	Chives, chopped
1/2	tsp	Grated horseradish
1	tbsp	Mayonnaise
1	slice	Mainland Natural Swiss  Cheese Slices
2	slices	Fresh tiger bread

Cauliflower &  Blue Cheese Soup:

1	ea	Whole cauliflower, roughly diced
100	gr	Mainland Unsalted Butter
1	tsp	Chopped thyme
3	ea	Cloves of garlic
500	ml	Anchor fresh cream
300	ml	Chicken stock
		White pepper
		Flake sea salt
30	gr	Mainland Blue Cheese Rinds, crumbled on top

Method

Smoked Salmon, Swiss Cheese & Egg Sandwich:

1. In a small bowl mix horseradish, egg, herbs and bind with mayonaise.
2. Break up the salmon over one slice of tiger bread and evenly top with egg mix and swiss cheese.
3. Top with the other slice and serve alongside your soup.

Cauliflower &  Blue Cheese Soup:

1. In a saucepan, sweat garlic thyme and cauliflower in butter. 
2. Add chicken stock and simmer for 3 mins.
3. Add cream and cook on a low heat until the cauliflower is fully cooked and very soft.
4. Puree and season to taste.
5. To serve; top with crumbled blue cheese rinds and a drizzle of olive oil.