Hot Smoked Maple-chipotle Salmon Chowder

 

4 servings

 

  • 4 Tbsp. (60 mL) unsalted butter
  • 2 Tbsp. (30 mL) all-purpose flour
  • 2 Tbsp. (30 mL) buckwheat flour
  • 4 cups (1 litre) fish stock
  • 4 Tbsp. (60 mL) 15% m.f. cream
  • 5 oz. 150 g hot smoked maple-chipotle salmon, flaked
  • 2 tsp. (10 mL) fresh lemon juice
  • 1 cooked potato, diced (½-in./1-cm dice)
  • Salt and freshly ground pepper to taste
  • Garnish
  • 4 Tbsp. (60 mL) sour cream
  • 4 tsp. (20 mL) flying fish roe or lumpfish caviar
  • 2 green onions, minced

 

Preparation

In a saucepan over low heat, melt butter and stir in both flours to make a roux.
Cook, stirring with a wooden spoon, for 4 – 5 minutes, but do not let roux brown.
Add fish stock in a thin stream, whisking all the while. Bring to a simmering boil over medium heat. Lower heat and simmer for 12 minutes.
Stir in cream, smoked salmon, lemon juice and potato and simmer for 2 minutes. Season to taste.
Serve in heated bowls. Set 1 tablespoon (15 mL) sour cream in the centre.
Top sour cream with 1 teaspoon (5 mL) flying fish roe and minced green onions.

 

Suggestion

Buckwheat flour enhances the taste of the smoked salmon and gives the chowder a Slavic flavour. 

 

Source: metro.ca