Potato Soup with Gravlax Rosettes Recipe

Melt butter in a saucepan over low heat and cook and stir the potatoes and onion until the onion starts to become translucent about 3 minutes. Raise heat to medium pour in the vegetable broth and bring to a boil. Reduce heat to a simmer cover and cook until the potatoes are tender 10 to 15 minutes. Pour the mixture into a large bowl and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)

Bring the pureed soup back to a simmer over medium-low heat and whisk in 6 tablespoons of mascarpone. Season with salt pepper and lemon juice to taste.

Preheat oven to 200 degrees F (95 degrees C) and warm 4 oven-safe soup plates for about 5 minutes.

Roll a slice of smoked salmon loosely into a rose shape pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate gently pour the soup over the rosette and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives and serve.