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Hot Smoked Maple-chipotle Salmon Chowder https://www.metro.ca/userfiles/image/recipes/chaudree-saumon-fume-erable-chipotle-6128.jpg PT15M PT20M PT35M
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.
4
4 Tbsp. (60 mL) unsalted butter 2 Tbsp. (30 mL) all-purpose flour 2 Tbsp. (30 mL) buckwheat flour 4 Tbsp. (60 mL) 15% m.f. cream 5 oz (150 g) hot smoked maple-chipotle salmon flaked 2 tsp. (10 mL) lemon juice 1 cooked potato diced (1/2 in./1 cm dice) Salt and freshly ground pepper
Hot Smoked Maple-chipotle Salmon Chowder

Hot Smoked Maple-chipotle Salmon Chowder

Rate this recipe
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4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 Tbsp.
    (60 mL)
    unsalted butter
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    LACTANTIA BUTTER

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    454 g SALTED OR UNSALTED

  • 2 Tbsp.
    (30 mL)
    all-purpose flour
  • 2 Tbsp.
    (30 mL)
    buckwheat flour
  • 4 Tbsp.
    (60 mL)
    15% m.f. cream
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    SELECTION CREAM

    SELECTION CREAM

    $2.99 ea.

    473 ml or 1 L SELECTED VARIETIES

  • 5 oz
    (150 g)
    hot smoked maple-chipotle salmon flaked
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    ATLANTIC SALMON OR SHRIMP & VEGETABLE KABOBS

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    100 - 125 g FRESH OR PREVIOUSLY FROZEN

    FRESH ATLANTIC SALMON PINWHEELS

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    170 g, SELECTED VARIETIES

    ALASKAN JACK'S KETA SALMON FILLET

    ALASKAN JACK'S KETA SALMON FILLET

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    CITRUS PEPPER FROZEN, 566 g

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    HIGH LINER CATCH OF THE DAY FILLETS 680 g - 1.32 kg or JANES BREADED FISH 575 - 615 g

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    FROZEN

  • 2 tsp.
    (10 mL)
    lemon juice
  • 1
    cooked potato diced (1/2 in./1 cm dice)

  • Salt and freshly ground pepper
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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF ONTARIO

  • 4 Tbsp.
    (60 mL)
    sour cream
  • 4 tsp.
    (20 mL)
    flying fish roe or lumpfish caviar
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    FRESH WHOLE MEDITERRANEAN SEA BASS OR STUFFED

    FRESH WHOLE MEDITERRANEAN SEA BASS OR STUFFED

    $8.99 /lb

    1.99/100 g

  • 2
    minced green onions
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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