Hot-smoked salmon chowder with whipped lemon cream
Serves 4 as a starter or 2 as a main.
- Cut the peeled/trimmed potato, carrot, celery, fennel, onion, leek into similar size small dice of about 0.8cm.
- Put potato dice and fish stock in medium saucepan. Bring to boil, reduce to a simmer, cover and allow to cook for 10 minutes.
- Meanwhile, melt butter in large frying pan on low-moderate heat. Add carrot, celery, fennel, onion and leek and sweat gently for 10 minutes to soften.
- Meanwhile, put the white wine, bay leaf, thyme, parsley stalks, peppercorns and star anise into a small saucepan and bring to a gentle simmer for 10 minutes. The herbs and spices will infuse into the wine, but watch to make sure the wine does not reduce by more than half.
- Once steps 2,3 and 4 are complete: add the carrot, celery, fennel, onion and leek to the pan with the potato. Also strain in the wine from the other pan (make sure all the spices and herbs remain in the strainer).
- Pull apart the hot-smoked salmon fillets into bite size chunks (about 2cm). Keep about 12 chunks to one side for garnish. Add the rest to the cooking pan and simmer the soup for about 10 minutes until the vegetables are cooked through.
- When the vegetables are almost soft enough for you, add 100ml cream and continue to simmer gently.
- Whisk the other 150ml cream (either by hand or with a hand-held electric whisk in a mug). Stir in the lemon zest.
- Check the consistency of the chowder – if will probably be quite thin, in which case add a paste of 4 teaspoons of (gluten-free) cornflour mixed with 2 teaspoons of water. Stir through over the heat.
- Add further cornflour/water paste to thicken it further, if desired.
- Serve in colourful bowls, garnish with the salmon chunks that were put aside. Pop a tablespoon of whipped lemon cream on top, and finish with chopped chives and dill fronds (tips).
- Serve this with a Chablis or ice cold Polish Vodka.
- When you are using just the leaves from a bunch of parsley for a dish, pop the stalks in a container on the freezer, to save for making stocks and soups.
- It is a filling soup so does not need bread unless you are serving it as a main – where crusty white bread works well (see photo - but be careful if any guests don’t eat gluten).
- You can make up to the end of Step 6 in advance. Simply reheat, add the cream and cornflour paste, and then cook for a couple of minutes, before you serve.