Delganys House Smoked Salmon on Bread Beans with Vichyssoise

Yield:	1 servings
Categories:

		FOR THE SALMON
800	g	Salmon fillets; skin removed
2	ts	Sea salt
2	ts	Crushed pink peppercorns
30	ml	Truffle oil; (optional)
150	g	Broad beans; cooked and peeled
10		Heat beads
250	g	Castor sugar
10		Black peppercorns
5		Sprigs thyme
1	lg	Sprig rosemary
2		Cloves
		FOR THE SOUP
1	ts	Freshly grated nutmeg
2		Brown onions
4	md	Leeks
4	md	Potatoes
2	tb	Chopped chives
1	l	Chicken stock
200	ml	Double cream
20	ml	Noilly Prat; (dry)
50	g	Butter
		Salt and pepper to taste
6		Sprigs thyme