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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.
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4 Tbsp. (60 mL) unsalted butter 2 Tbsp. (30 mL) all-purpose flour 2 Tbsp. (30 mL) buckwheat flour 4 cups (1 L) fish stock 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

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4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 Tbsp.
    (60 mL)
    unsalted butter
  • 2 Tbsp.
    (30 mL)
    all-purpose flour
  • 2 Tbsp.
    (30 mL)
    buckwheat flour
  • 4 cups
    (1 L)
    fish stock
  • 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
  • Garnish

  • 4 Tbsp.
    (60 mL)
    sour cream
  • 4 tsp.
    (20 mL)
    flying fish roe or lumpfish caviar
  • 2
    minced green onion
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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