SMOKED SALMON CHOWDER
This chowder absolutely pops with flavor! It's balanced, yet intense.
Provided by Jordan Riggs
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
- Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
- Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
- When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.
Nutrition Facts : Calories 1144.3 calories, Carbohydrate 93.1 g, Cholesterol 155.4 mg, Fat 63.3 g, Fiber 9.5 g, Protein 48.4 g, SaturatedFat 30.6 g, Sodium 2405 mg, Sugar 18.9 g
SALMON DILL SOUP
This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. Salmon is a treat for both of us, so when I get some, I try to make it a very special dish like this one. -Hidemi Walsh, Plainfield, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place the first 4 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes. , Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted., Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.
Nutrition Facts : Calories 398 calories, Fat 14g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
SMOKED SALMON AND CREAM CHEESE SOUP
This lightly-creamed soup is truly special. It works as comfort food for a casual soup & salad dinner or a starter course for an elegant dinner party. On our recent trip to the US, my SIL gave me the recipe. She said her mother had copied it from a cookbook & did not recall the source. I wish I knew who to acknowledge & thank for this classy taste sensation. I hope you try this & enjoy it as we did. (PLS READ NOTES shown as steps 7, 8 & 9 of prep)... *Edited To Add* This recipe was revised to include the addition of garlic & Old Bay Seasoning.
Provided by twissis
Categories Spinach
Time 1h
Yield 8 8-10 oz servings, 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in med-size stock pot over med heat. Add onion + garlic & saute till onions are soft, 10-15 minutes.
- Stir in dill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add flour & cook 1 min more.
- Gradually stir in water & heat to a soft boil. Reduce heat & simmer uncovered over med-low heat for 20 minutes.
- Stir in spinach & simmer 5 more minutes.
- Stir in cream cheese (1 oz at a time) over low heat, allowing ea bit to melt into the soup.
- When all the cream cheese has been added & the soup is smooth, stir in the vodka & lemon juice. Taste for seasonings & serve immediately.
- NOTES: I entered this recipe as given to me & made a half recipe w/2 chgs in my trial version.
- I left out the vodka (none in the house!), subbed dry white wine & frankly doubt I will ever use the vodka. I pd homage to a DH pers pref & subbed diced broccoli florets for the spinach. I pd homage to 1 of my own by adding 4 oz baby shrimp.
- Pers pref are often at the heart of any success a recipe enjoys. I found this soup in need of salt, but DH did not. He found the lemon juice a bit excessive, but I did not. Bottom line is tasting for your pers pref is advised.
Nutrition Facts : Calories 355.6, Fat 29.6, SaturatedFat 16.7, Cholesterol 92.3, Sodium 436.1, Carbohydrate 8.6, Fiber 1.1, Sugar 4, Protein 10.1
SMOKED SALMON AND DILL SOUP
Don't want to lose this. Sounds like a good use of leftover smoked salmon. You need 6 oz. smoked salmon to make this.
Provided by Oolala
Categories Kosher
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large saucepan.
- Gently cook shallots in butter until soft.
- Stir in flour, then gradually add milk; bring to a boil; add stock and and cucumber.
- Simmer 10 minutes.
- Reserve several salmon bits for garnish and chop remaining salmon bits and add to stock mixture.
- Cook gently 2-3 minutes.
- In a food processor fitted with a metal blade, or a blender, process soup to a puree.
- Clean pan and return soup to pan; stir in chopped dill and half and half.
- Season with salt and pepper and gently reheat.
- Garnish with salmon bits. lemon pieces and dill sprigs.
Nutrition Facts : Calories 290.9, Fat 18.3, SaturatedFat 10.5, Cholesterol 62.2, Sodium 533.9, Carbohydrate 16.1, Fiber 0.5, Sugar 1.3, Protein 16.3
QUICK AND EASY SMOKED SALMON SOUP
A delicious, smooth creamy soup with no cream, full of flavour and really easy to make. I make with milk and butter, but can be done with fish stock and oil if you want to avoid dairy (I've not tried, so cannot comment on comparative taste). Essentially a white onion sauce, with salmon added and blitzed up for a smooth, tasty soup. Using salmon trimmings makes this very cheap too but nothing to stop you using more expensive cuts if you so wish. Scales up very easily to make a large batch for a family get together, and goes down VERY WELL with some fresh bread. Hubby now insists that I make this every weekend as his Saturday lunchtime treat! Very easy so no bother.
Provided by Rachel C
Categories Onions
Time 22m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onions finely, place in a pan with the butter (or oil) and saute until soft. Add the wine and lemon juice, and reduce.
- Keeping a low heat, add the flour to the buttery onions and stir in til you have a stiff onion paste. Then gradually add the milk until you have a white sauce of a consistency you want (soup will be thicker than the sauce is now, once you've blended in the salmon and onions). Add the packs of salmon and stir for 3-5 mins to warm/cook through. Blend with a stick blender until smooth. Add the parsley, season to your liking, and cook gently for another 5 minutes.
- If you like stronger tastes, just increase the quantity of salmon and/or onions as you see fit. Can substitute leeks or shallots for onions, or any other smoked fish for the salmon as you wish.
Nutrition Facts : Calories 369.6, Fat 24.6, SaturatedFat 14.3, Cholesterol 80.1, Sodium 689.3, Carbohydrate 19.1, Fiber 1.2, Sugar 3.2, Protein 18.7
CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.
Provided by RuthE
Categories Appetizers and Snacks Seafood
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
- Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g
CREAMY SMOKED SALMON, LEEK & POTATO SOUP
Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter
Provided by Good Food team
Categories Dinner, Soup, Starter
Time 40m
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
- Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.
Nutrition Facts : Calories 240 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.58 milligram of sodium
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4.8/5 (17)Total Time 35 minsCategory SoupCalories 543 per serving
- In the bottom of a large pot, over medium-high heat, cook the bacon pieces. (Reserve a tablespoon or so of the cooked bacon to use as a topping, if you desire.) Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften. Add the thyme, potatoes, clam juice, wine and 1/2 cup water and bring to a boil.
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- Heat 2 tbsp extra virgin olive oil in a large pot until shimmering but not smoking. Add green onions, bell pepper, and garlic and cook over medium-heat, stirring frequently until fragrant (about 3 minutes or so). Add ½ of the fresh dill, and stir for 30 seconds more.
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