In this delicious way to use up leftover New Year’s Eve smoked salmon, one of salmon’s best friends, asparagus, is happy to help bring the veg to this rich and vibrant chowder. The chowder’s naturally thick texture comes from potatoes, forgoing the usual heavy cream. Finished with a generous helping of herbs, it’s full of that lemony, anise taste of which fresh dill is the champion.
Make ahead
If you want to make this chowder ahead, just after adding the smoked salmon, turn off the heat, cool completely, and refrigerate. When ready to serve, warm gently, add the asparagus and peas, and allow to cook until asparagus is just tender, about 5 minutes. Finish with the herbs just before ladling into bowls to serve.
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This recipe originally appeared on alive.com as “Salmon Chowder with Dill and Asparagus.”
- 2 Tbsp extra-virgin olive oil
- 2 cups finely diced onion
- 1 cup finely sliced leek
- 1/4 cup finely diced celery
- 5 garlic cloves finely chopped
- 3 cups diced russet potatoes
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp ground fennel
- 2 Bay Leaves
- 1 dry pint cherry tomatoes quartered
- 1 Tbsp Dijon mustard
- 4 cups good-quality fish stock
- 7 oz smoked salmon
- 16 asparagus spears cut into 1 inch pieces, woody ends removed
- 3/4 cup frozen peas
- 1/4 cup Fresh dill
- 2 Tbsp fresh chives
- 2 Tbsp fresh parsley
- In large, wide saucepan on medium-low heat, add olive oil and sweat onions, leek, and celery for about 2 minutes, or until just wilted. Add garlic and sauté over medium heat for a further 2 to 3 minutes. Add potatoes, pepper, thyme, fennel, bay leaves, tomatoes, and mustard and stir well to combine. Add in stock and simmer gently for approximately 15 minutes, or until potatoes can be pierced easily with fork. Add smoked salmon and asparagus and cook for a further 5 minutes. Finally, add in peas.
- Just before serving, add dill, parsley, and chives before ladling into bowls.
