Smoked salmon chowder

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olive magazine

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Recipe by olive magazine

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1. Fry the onion gently in the butter, then add the potatoes, stock and milk and simmer until the potatoes are very tender.
2. Add the smoked salmon and parsley and season well.
3. Heat everything through and add a squeeze of lemon.

Smoked salmon

Organic smoked salmon is often pale due to feed regulations, while wild is a much darker colour.

Per serving

357 kcalories, protein 31.5g, carbohydrate 40.9g, fat 8.7 g, saturated fat 3.4g, fibre 3.1g, salt 4.8 g

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Ingredients

• a knob of butter
• 1 onion , finely diced
• 750g potatoes , diced
• 500ml chicken stock
• 500ml milk
• 350g smoked salmon , cut into ribbons
• a handful of parsley leaves, finely chopped
• 1 lemon , halved

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

Ingredients

• a knob of butter
• 1 onion , finely diced
• 750g potatoes , diced
• 500ml chicken stock
• 500ml milk
• 350g smoked salmon , cut into ribbons
• a handful of parsley leaves, finely chopped
• 1 lemon , halved

Per serving

357 kcalories, protein 31.5g, carbohydrate 40.9g, fat 8.7 g, saturated fat 3.4g, fibre 3.1g, salt 4.8 g

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