Spinach Soup with Salmon and Dill and Lime Mustard
- Peel and chop the potatoes into small cubes.
- Sauté the spinach with the onion and minced garlic.
- Add the potato cubes and cover with vegetable bouillon.
- Cook 15 to 20 minutes, then add the cream while stirring.
- Chop the salmon into small cubes. Mix with the chopped shallot, mustard, and a drizzle of Maille AOC Olive Oil.
- Place the salmon cubes over the soup and sprinkle with toasted sesame seeds.