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SMOKED SALMON
Level 2
Smoked Salmon Chowder
Serves 4
- a Marlene Samuels creation -
This chowder utilizes three expendable edibles at once: tidbits of deli-style nova or lox left over from Sunday’s brunch immersed into a chowder with last night’s salmon and boiled potatoes. It's a brilliant way to introduce intense flavor into an otherwise creamy, but not salmon-infused broth.
3 Tbsp. salted butter
½ cup celery, chopped
2 cups leeks, white and green parts, finely chopped
½ cup medium onion, finely chopped
1 teaspoon, garlic, finely chopped
4 medium size cooked potatoes, cubed
½ cup dry white wine (preferably Chardonnay)
5 cups chicken broth
½ cup half and half
1 cup cooked salmon, flaked
1/2 cup smoked salmon, flaked
½ teaspoon dill, dried
Salt and pepper to taste
Garnish: sprigs of fresh dill, chopped chives, a dollop of sour cream
1. In a large soup pot, melt butter. Sauté celery, leeks, onions and garlic over medium heat until wilted, stirring occasionally.
2. Add potatoes to sautéed vegetables and mix well.
3. Pour in wine and chicken broth; bring to a boil. Cover and simmer for 30 minutes, or until potatoes are soft.
4. Stir in half and half, cooked salmon, smoked salmon and dill, and continue to simmer for 10 more minutes. Season with salt and pepper to taste.
5. Garnish with sprigs of dill, chives and sour cream.
