Creamy potato-dill chowder, gently poached salmon

≈ $8.36/serving$8.54at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• salmon300 g
• potato3 ea
• yellow onion1 ea
• celery2 stalks
• carrot1 ea
• butter3 tbsp
• vegetable stock2½ cups
• whipping cream⅔ cup scant
• dill3 tbsp chopped
• lemon1 ea
• baguette1 ea

Method

1Prep

• •Dice the onion, celery and carrot small.
• •Dice the potatoes into 1/2 inch cubes.
• •Cut the salmon into 1 inch chunks and season lightly with salt.
• •Chop the dill.

2The base

• •Melt 2 tbsp of the butter in a soup pot over medium heat.
• •Add the onion, celery and carrot and sweat 6 minutes until softened.

3Build the chowder

• •Add the potatoes and stock to the pot.
• •Simmer 12 to 14 minutes until the potatoes are tender.
• •Mash a few potatoes against the side of the pot to thicken.

4Poach the salmon

• •Lower the heat so the surface barely trembles.
• •Stir in the cream.
• •Add the salmon and poach 4 to 5 minutes until just cooked through.
• •Season generously with salt and add the juice of half a lemon.

5Plate

• •Toast slices of the baguette and spread with the remaining butter.
• •Ladle the chowder into bowls.
• •Garnish generously with the dill and serve the toast on the side.