Chowder with Smoked Salmon & Carragheen

Burren Smokehouse chowder carragheen smoked salmon

450 g / 1lb Salmon of Knowledge (cut into stripes)
15g / 1/2 oz butter
2 medium potatoes, diced
1 onion, chopped
2 leeks, sliced
600ml / 1 pint stock or water
300ml / 1/2 pint milk
Good pinch of Carragheen
Dried Dillisk to garnish
Freshly milled black pepper

Chowder with Smoked Salmon & Carragheen

Thanks to our friends from Quality SeaVeg


  1. Melt the butter, add the vegetables and cook until the onion becomes transparent.
  2. Add the stock and milk, and simmer until vegetables soften.
  3. Add smoked fish and carragheen and continue to cook for 7 to 10 minutes. Serve garnished with dillisk.
Posted by admin Filed in Potato, Salmon, Seaweed, Soups  Comments (No)

Leave A Reply