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Hot smoked salmon - Traditional -

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  • 2 tbsp. unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, ½-inch/ 1,3 cm dice
  • 3 large celery stalks, ½-inch / 1,3 cm dice2 garlic cloves, minced
  • 2 tsp. kosher salt
  • 2 tsp. all-purpose flour
  • ½ cup / 120 ml white wine, such as Sauvignon Blanc
  • 1 tsp. dry thyme
  • 3 cups / 700 ml reduced sodium chicken broth
  • 12-oz / 340 g wedge cauliflower (¼ of a large head), stem attached
  • 3 small red potatoes, peeled and diced into ½ inch / 1,3 cm pieces
  • 1 cup / 165 g frozen corn kernels
  • 2 cups / 500 ml whole milk
  • Freshly ground black pepper
  • 8 oz / 230 g hot smoked salmon
  • Chopped chives, for garnish
  1. In a large dutch oven or heavy pot, melt butter over medium heat.
  2. Add the onion, carrots, celery, garlic and ½ teaspoon salt and saute until vegetables start to soften , about 5 minutes.
  3. Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
  4. Add wine and deglaze the pot (scraping brown bits off the bottom).
  5. Add the thyme, broth, cauliflower and potatoes, bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.
  6. Remove the lid from pot and transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
  7. Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
  8. Season with remaining salt and freshly ground pepper, to taste.
  9. Finish with hot smoked salmon chunks.

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