Title: Salmon Chowder
Categories: Soup Fish Appetizer Smoke Salmon
Yield: 2 Servings

1/2	lb	White potato
1/2	ts	Salt
2 1/2	c	Milk
3/4	c	Onion, minced
2	tb	Butter, unsalted
1/2	lb	Salmon steak, skin & boned
		White pepper to taste
1	tb	Lemon juice
1	tb	Flour, all-purpose
2	oz	Smoked salmon (optional)
2	tb	Dill, fresh or( 2 tsp dried)

In a saucepan, combine the potatoes, peeled and cut into 1/2" cubes, 1/4 tsp salt, the milk; bring liquid to a boil. Reduce heat and simmer for 10 minutes or until potatoes are almost tender. In another saucepan, cook the onion in the butter over moderately low heat, stirring occasionally, until softened. Put salmon steak on the onions, sprinkle it with the remaining 1/4 tsp salt, white pepper, and the lemon juice. Cover the pan with a lid and cook the salmon, turning once, until it is firm to the touch, 8-10 minutes. With a slotted spatula, transfer the salmon to a plate. Sprinkle flour over the onion and cook the mixture, stirring, for 3 minutes. Add the milk and potato mixture, whisking, and simmer for 5 minutes. Break the salmon steak into chunks and add to the milk mixture. Add the smoked salmon (if using), dill, additional white pepper, and salt to taste; cook the chowder over moderate heat, stirring occasionally until heated through. Serve immediately.

From: Gourmet's In Short Order, 1993, Conde Nast Books - Random House, NY ISBN: 0-679-42745-7 Typed by: Bob 8-{)

From: Robert White Date: 24 Jan 97 Home Cooking Ä

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