Award-Winning Oak Smoked Irish Organic Salmon
A chowder is the Irish lunch on a cold afternoon. This version uses smoked salmon trimmings instead of fresh fish: less expensive, no fishmonger trip, and the smoke gives it a depth that fresh salmon alone doesn’t. The trick is to crush a few of the cooked potatoes against the side of the pan with a wooden spoon. That’s what thickens the broth instead of flour. The salmon goes in at the very end, off the heat, so it stays soft.
Melt the butter in a large heavy-based pan over a medium heat. Soften the onion, leeks, and garlic for 5 to 7 minutes until translucent. No colour.
Tip in the potatoes and stir for 1 minute. Pour in the stock.
Bring to a simmer and cook for 10 to 12 minutes until the potatoes are tender.
With a wooden spoon, crush a quarter of the potatoes against the side of the pan. This is what thickens the chowder.
Pour in the milk and cream. Warm through gently. Do not boil.
Add the sweetcorn and warm for another 2 minutes.
Take the pan off the heat. Fold in the salmon trimmings, half the dill, and a squeeze of lemon juice.
Cover and let stand for 2 minutes off the heat. The residual heat warms the salmon through without cooking it.
Taste. Salt sparingly (the salmon is salty), plenty of black pepper.
Ladle into deep bowls. Scatter the chives and the rest of the dill. Serve with thickly buttered soda bread.
