Drain. Mix all ingredients and add enough chicken stock to make a nice thick soup, using a blender.
Then shred 100 grs smoked salmon pp with creme fraiche and a tbsp mayo. Use the blender to make the mousse. Add some finely chopped celery and chives.
Serve as shown at room temperature. Crumble a bit of dried fried onion on top. With some salad leaves or watercress for decoration..
Inspired by Racine Restaurant, Tillac, SW France