Tuesday, December 18, 2012

Salmon & Smoked Mackerel Chowder with Dill






Dill is the perfect partner in this light and delicious salmon and smoked mackerel potato chowder. Chunky and full of flavour, surprisingly this recipe doesn't use cream or butter, so it's lighter in calories than the traditional version, yet hearty and robust enough to be completely satisfying. Celery and onion are first sautéed with a little olive oil, then a dash of flour is added to thicken the sauce. Chicken stock and milk provide the light base for the broth, a small of dice of potato anchors the chowder, the fresh salmon and smokey mackerel provide the punch, and a handful of dill towards the end seals the deal. Refreshingly light and enormously flavourful, this Salmon, Dill and Smoked Fish Chowder satisfies the tummy while being flattering to the waistline.



Salmon & Smoked Mackerel Chowder with Dill
Serves 4-6

2 tbsp olive oil
2 stalks of celery, finely chopped
5 oz yellow onion, finely chopped
8 oz potatoes, peeled and chopped into 1/4" dice
1 tbsp flour
2 1/2 cups chicken stock
1 cup whole milk or light cream
4 oz salmon filet, skin and bones removed
4 oz smoked mackerel
1 cup fresh dill, chopped
salt and white pepper

Heat the olive oil in a large saucepan. Add the celery and onion and sauté over medium heat until translucent, about 5 minutes. Stir in the flour and bring to a boil, then reduce the heat to low and cook about 3 minutes, stirring occasionally. Add the stock and potatoes, season with salt and pepper, and bring to a boil. Reduce the heat, cover and simmer for 10 minutes, until the potatoes are just tender. Shred the salmon and smoked mackerel quite roughly and add to the soup. Simmer 3-5 minutes, until the fish is cooked through. Stir in the milk and dill and cook on low until warmed through. Adjust the seasoning and serve.