Hot Smoked Salmon Chowder by Wester Ross Salmon
WESTER ROSS is Scotland's oldest independent, owner-operated salmon farm. Who have been hand rearing fish in the rugged northwest highlands since 1977 for a salmon they can be proud to put on the table and proud to call by name.
The salmon are entirely hand reared, which means that people — not just machines or cameras — are on the water every day to feed and observe the fish.
Wester Ross Fisheries Ltd won the ‘Environment Award’ and their very own Andrew Fraser won the ‘Young Shining Star Award’ at last year’s Highlands & Islands Food & Drink Awards. Food and drink businesses from across the Highlands and Islands are being called to enter the prestigious awards before the 5th May deadline. Entries can be made online at www.hifoodanddrinkawards.com
Ingredients: Serves 6
16g butter
135g onion, chopped
135g carrots, peeled and diced
2 sticks of celery, sliced into small pieces
230g potatoes, peeled and diced
4/5g fresh thyme, chopped
660ml fish stock
320ml double cream
115g hot smoked salmon
7g cornflour
Method:
1. Heat a large pan and add in the butter.
2. Once the butter has melted and has started to bubble add in the onion, carrots, and celery. Sauté until soft.
3. Next add in the potatoes, thyme and stock. Place a lid on the pan and leave to simmer until the potatoes are soft. You can test this with a fork by gently pushing the fork into the potato.
4. Add in the hot smoked salmon and warm the chowder through.
5. Add in the double cream just before serving and heat through until the chowder begins to simmer. Remove from heat before it begins to boil. If you prefer your chowder a bit thicker add some or all of the Cornflour to achieve the desired consistency.
6. To serve pour into your favourite serving bowls with a side of bread.
In association with Taste Communications.
www.tastecommunications.co.uk
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