This Smoked Salmon Chowder was a triumph –
she says, oh so modestly.
This is how
I did it:
First, cook
some red skinned potatoes – I had about 3 medium sized ones. I scrubbed them and cut them into large
chunks.
Second,
while the potatoes are cooking prepare your other ingredients:
4
tablespoons of cubed butter
½ cup diced
red onion
½
tablespoonful of garlic infused olive oil
1 tsp of
ground pepper
1/8 cup of
flour
1 and a
half cups of water
1½
tablespoons of tomato paste
1½ cups of
cream
2 oz of
cream cheese cut into chunks and softened if it's hard
1/8 cup of
capers
½ pound (or
one 200g packet) of smoked salmon – I got it as a chunk which I then forked
into pieces
Salt –
taste the soup before you add this – the capers and the salmon will already
have some salty taste
For
garnish, a few drops of chilli sauce and some chopped parsley.
This is the
first time I've ever used flour in a soup – and I was impressed with the subtle
result.
The method:
Fry half of
your butter, onion and garlic oil together until the onion is shiny and
softish. Add the pepper.
Add the
rest of the butter and when it has melted add your flour a bit at a time while
stirring. Let it cook for a minute or 2
so it won't taste floury.
Add your
water, tomato paste and cooked potatoes (you want to cut them up into bite
sized chunks if they aren't that size already)
Simmer for
5 minutes before adding your cream, cream cheese, capers and salmon. Let it heat slowly – but don't let it
boil! Turn it off just before it boils
and add salt as necessary.
Serve with
a garnish of some drops of chilli sauce and some chopped parsley. Don't worry if you've made a big lot – it
won't last long because it is so delicious.
I am trying this! I love smoked salmon!
ReplyDeleteI am really picky with my smoked salmon. But this looks good.
ReplyDelete