Hot Smoked Salmon and Leek Chowder

Prep time: 20-25 minutes
Cooking time: 26-30 minutes
Serves: 6

Cook portions of Alfred Enderby smoked salmon and flake.

Add a generous knob of butter and a little olive oil to a large pan and gently sauté the onions until soft, then add the leeks, cauliflower and celery, place a lid on and sweat until all the veg are soft.

Add sweetcorn, stock and the milk to the vegetables and let them simmer for 10-15 minutes.  Using a spoon take out one third, blend with a hand-whizzer and return to pan before adding flaked fish.  Stir with a little more olive oil and let it cool slightly before serving.

Ingredients

  • Alfred Enderby smoked salmon portions
  • 1 medium onion – finely chopped
  • 1 medium cauliflower – finely chopped
  • 2 medium leeks – finely chopped
  • 1 stick of celery – finely chopped
  • 1 cup of frozen sweetcorn kernels
  • 500 ml vegetable stock
  • 500ml skimmed milk
  • Fresh thyme
  • Salt and pepper and fresh thyme

Recipe courtesy of fishisthedish.co.uk