Tuesday, 23 May 2017
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.
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.