Creamy salmon chowder
Prep time: 5 mins
Cooking time: 30 mins Ingredients 2 tbsp butter 100g beef bacon, chopped 2 leeks, chopped 2 tbsp plain flour 4 potatoes, peeled and cubed 1.2 litres fish stock 400g lightly smoked salmon, cubed 1 cup double cream 1/2 lemon, juiced
micro herbs, to garnish Method 1. Heat butter in a large, deep pan and cook bacon until crispy and golden. Pour off some of the fat. Add leeks to pan and cook for 2-3 minutes or until transparent. Add flour and cook for another minute. Add potatoes then pour in fish stock and simmer for 20 minutes or until potatoes are cooked. Add fish and cream and simmer very gently for 2-3 minutes. Add lemon juice and season well. Serve garnished with micro herbs.