1. Food

Recipe: Smoked Salmon Chowder for Two

By

Recipe: Smoked Salmon Chowder for Two
Janet A. Zimmerman
I got the idea of using fresh and smoked salmon in chowder from a recipe by Sara Moulton. The smoked salmon adds complexity, but the soup is also good without it. If you have cooked leftover salmon, this is a great way to use it up; just add it later in the cooking process as noted below. The recipe makes two main dish servings, or four smaller servings.

Ingredients:

  • 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

Preparation:

1. Melt the butter in a medium saucepan over medium heat. Add the scallions and sprinkle with salt. Cook, stirring, until softened, about 2 minutes.

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.

©2014 About.com. All rights reserved.