1/2 c. soy milk
1 med. head of cauliflower or 3 med. white potatoes
2 salmon steaks, deboned
1 tbsp. chopped fresh dill weed
2 sm. cloves of garlic, minced
2 to 3 med. long green onions, chopped
1 tsp. fresh basil, finely chopped
4 tbsp. fresh lemon juice
1/2 c. sesame tahini
1 1/2 c. of vegetables stock or a dilution of carrot concentrate and spring or
distilled water
1/2 tsp. sea salt or 1 tsp. Miso

First steam the cauliflower or boil the potatoes until soft. At the same time poach the salmon steaks on top of the stove in a covered pan with 1/2 cup distilled water. In a blender: Put chopped cauliflower pieces or potatoes; vegetable stock or carrot concentrate diluted with water and the soy milk. Blend these until smooth.

Now add the deboned salmon, the garlic, lemon juice and tahini and blend until smooth. Pour the ingredients from the blender into a saucepan and add the onions, dill and basil. Heat on top of the stove for about 10 to 15 minutes. The longer you cook, the thicker the consistency. Season to taste.