Smoked Salmon Chowder Recipe

from “Time for Dinner” by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang 

active time: 15 minutes| total time: 30 minutes | serves: 6

Ingredients:

• 1 tablespoon olive oil
• 3 medium leeks (white and light green parts only), rinsed and sliced (about 3 cups)
• 1 garlic clove, minced
• 1 large russet potato, peeled and cubed
• 1 large stalk celery, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 cups milk (any fat content)
• 8 ounces smoked salmon, flaked
• 1/2 cup heavy cream
• 2 tablespoons chopped chives

Preparation:

In a large, heavy-bottomed pot, heat the olive oil over low heat. Add the leeks and garlic and sauté for 2 minutes. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly. Add the broth and simmer until the potato is tender, about 15 minutes. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes. (Don’t let it boil, or the milk will separate.) As it simmers, stir in the cream. Remove from heat and garnish with the chives.

Smoked Salmon

a la me

Ingredients:

• salmon filet
• paprika
• olive oil

Preparation:

Rub the salmon with paprika and coat with olive oil. Smoke in an electric smoker at 220 for 30 minutes with 1/2 cup hickory.