I write a recipe column in a quarterly magazine called “Kayak Fisherman”. I get fellow kayak fishing friends and customers to send me recipes and I write a column about them to go along with the recipe. I’m currently working on the Fall issue and am actually late on my deadline…. seems like a bad habit I have. I think the editor tells me a date earlier than the “real” date so they get it “on time”. Anyway… I was kind of iffy on this recipe as I have had good salmon and icky salmon… BUT this was GREAT… second helping good….. AND EASY !
1 Cup of Smoked Salmon, cut in to chunks (I bought this at Costco, comes sliced)
2 tbsp. butter
1/2 cup chopped onions
1/4 cup sliced celery
1 can diced potatoes (I used real ones – 1 large potato)
2 tbsp flour
1 1/4 cups chicken bouillon (I used 2 cans of chicken broth)
1/4 sour cream
1 tsp. fresh dill, minced, or dill weed
1/8 tsp. pepper
1 tbsp. chopped parsley (I used Italian parsley)
In a saucepan, melt butter, saute onion and celery. Stir in flour. Add Chicken broth, chopped up potato and cook over medium heat, stirring until it boils. Since I used fresh potatoes I cooked this on medium heat for about 15 minutes. Add sour cream, dill, pepper and smoked salmon. Cook another 5-10 minutes until it looks really good. Add chopped parsley on top of soup when you dish it up. 3-4 servings. I doubled this recipe.
Thanks to my customer and kayak fishing friend Mark Flicker for this recipe.