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    Salmon and Potato Chowder

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    Salmon and Potato Chowder

    To make chive oil, liquidise or infuse olive oil with chopped chives - you can do the same with basil

    • Preparation time: 15 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4 - 6


    • 50g butter
    • 50g plain flour
    • 1.2 litres chicken stock
    • 350g potatoes, peeled, cut into 1cm cubes and blanched
    • 250ml single cream
    • Sea salt
    • White pepper
    • 225g leeks, washed, trimmed and finely chopped
    • To serve
    • 100g kippered smoked salmon, or smoked trout fillet, flaked
    • 2 tablespoons chive oil (see note above)
    • 50g shredded leeks, deep-fried until crisp in vegetable oil


    1. Heat the butter in a large pan and sauté the leeks until tender (do not brown). Add the flour and mix well to make a roux. Gradually whisk in the chicken stock, then stir in the potatoes. Cook on a low heat for 1 hour until the potatoes have disintegrated into the soup. Add the cream, and season with salt and white pepper. Bring to a simmer and cook for 5 minutes.
    2. Ladle the soup into warm bowls. Evenly distribute the salmon or trout so it is visible in centre of the soup. Drizzle with chive oil and garnish with the crisp leeks.

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