A healthier version of the classic American soup that uses salmon and pollack, plus fat-trimmed prosciutto and half-fat crème fraîche
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How we made it healthier
Using salmon as well as white fish gives the dish a good helping of omega-3 fatty acids, which are good for heart health; We used rapeseed oil instead of butter, reducing saturated fat levels; We added leek to boost the veg count; By using prosciutto instead of bacon or lardons, salt and fat were reduced; Keeping the skin on the potatoes increased the fibre levels.