Made with

Foppen-Hot-Smoked-Salmon-front

Hot smoked salmon - Traditional -

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  • 2 tablespoons unsalted butter
  • 1 medium yellow oniondiced
  • 3 medium carrots½-inch dice
  • 3 large celery stalks½-inch dice
  • 2 garlic clovesminced
  • 2 teaspoons kosher salt
  • 2 tablespoons all-purpose flour
  • ½ cup white winesuch as Sauvignon Blanc
  • 1 teaspoon dry thyme
  • 3 cups reduced sodium chicken broth
  • 1 12-ounce wedge cauliflower (1/4 of a large head), stem attached
  • 3 small red potatoespeeled and diced into ½ inch pieces
  • 1 cup frozen corn kernels
  • 2 cups whole milk
  • Freshly ground black pepper
  • 8 ounces hot smoked salmon
  • Chopped chivesfor 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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