- 1 tablespoon unsalted butter
- 2-3 scallions, chopped (1/4 to 1/3 cup)
- 1 tablespoon all-purpose flour
- 1/4 cup dry vermouth or dry sherry
- 3 cups whole milk
- 2 small or 1 medium red or Yukon gold potato (about 5 ounces), peeled and cut into 1/2-inch cubes
- 1 small salmon fillet (4-5 ounces), skinned
- 1-1/2 ounces hot-smoked salmon, chopped or flaked into small chunks
- 1 tablespoon cup chopped fresh dill
- 1 teaspoon grated fresh lemon zest
- Kosher salt and freshly ground black pepper
2. Add the flour and cook several minutes, until it turns a very light tan color. Add the sherry and cook until the mixture has thickened, about 2 minutes.
3. Add the milk and whisk until mixture is smooth. Stir in a half-teaspoon of kosher salt.
4. Bring to a simmer and add the potatoes. Cook until potatoes are barely tender, about 8 to 10 minutes.
5. Add the salmon fillet and cook for about 5 minutes, or just until fish flakes apart. Remove the fish to a plate and break into chunks with a fork. Don't worry if the fish is not cooked completely; it will finish cooking later. (Note: If you're using cooked fish, skip this step, and just break the fish into chunks.)
6. Add the salmon chunks, smoked salmon, two teaspoons of the dill and the lemon zest and simmer for a minute or two or until fish is heated through. Adjust seasoning with additional salt and pepper. Sprinkle remaining dill over soup just before serving.