|
Recipes:
Smoked Salmon Chowder
Sautee onions and bacon with garlic and simmer with
clam juice and potato. Add seasonings, sherry wine and cream. Simmer
with Echo Falls, Hot Smoked Cajun Salmon.
Ingredients:
Bacon, raw smoked, chopped fine - 1 cup/.3
pound
Garlic, fresh, chopped fine - 1 ½ teaspoon
Onions, yellow, diced
fine - 1 1/2 cups
Celery, diced fine - 1 c/2 stalks
Flour - 4 tablespoons
Wine
sherry - ½ cup
Clam juice - 28 ounces
Lemon juice - 2 tablespoons
Potato, diced -
- 3 cups
Echo Falls, Hot Smoked Cajun Salmon - 8 ounce
Salt - 1/2 teaspoon
Pepper - ½ teaspoon
Thyme, leaves, dried - ½ teaspoon
Dill weed - ½ teaspoon
Parsley, chopped - 1 tablespoon
Cream, whipping - ½ cup
Method:
Heat heavy bottomed soup pan and sear bacon until browning.
Add garlic and onion, cook until golden.
Add flour and stir constantly
for 3 minutes until roux is lightly browning and totally incorporated.
Add sherry, clam juice and lemon; whipping constantly until smooth.
Add potato, smoked salmon, salt, pepper, dill and thyme.
Reduce heat
and simmer for 15 minutes.
Add parsley and cream to finish.
Chef's Note:
Substitute Smoked Traditional or King Salmon, for a milder application.
Fresh basil, chopped tomato are a great addition. Substitute white wine.
Yield: 4 portions 16 oz. per person
|
