First boil your peeled potatoes in the stock together with the peeled beetroot. (do wear gloves when peeling beetroot and protect your clothing. ( At this point you may use fresh bought peeled beetroot that has not been pickled.))

Slightly popp the cumin seeds in the melted butter add about 3/4 to the stock with the potatoes and beetroot. Keep the rest of the seed for garnish.

When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock.

Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold.

Separate each of the cooked peppered salmon (hot or cold) into thirds. Serve in bowls garnished with a good dollop of creme fraiche. Garnish with bits of green herbs. Sprinkle with the rest of cumin.

You may use steamed celeriac instead of the salmon.