Chowder with hot smoked salmon

Chowder with hot smoked salmon

  • Difficulty level: Easy
  • Preparation time: 30 minutes
  • Serves: 4

Ingredients:

375 g of hot smoked salmon

2 celery stalks

White part of the leek

2 cloves of garlic

Onion

3-4 potatoes

1 spoon of frying oil

1 spoon of butter

Sea salt

Pinch of sugar

A glass of sweet cream

0.5-0.7 litres of fish stock

1 Spoon of lemon juice

Bay leaf

3 grains of allspice

Method:

  • Heat butter and oil in a saucepan, add finely chopped leek and onion, a pinch of salt and sugar, simmer for about 3 minutes.
  • Add the peeled and sliced celery, bay leaves, and allspice to the saucepan, simmer for another 5 minutes. Then add pressed garlic cloves, stir, add cut in cubes potatoes, stock, season with salt and cook for 15 minutes.
  • Divide the soup into two pots. In one, leave the bay leaf and allspice, blend the contents of the second pot carefully. Combine the contents of both pots.
  • Skin the salmon, cut into cubes, add to the soup and boil. At the end, add sweet cream and season with lemon juice.
  • Chowder should be served with freshly chopped parsley.

The dish was prepared from

Hot smoked salmon - natural, 125 g

See the product
Hot smoked salmon - natural, 125 g

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