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
- Melt the butter, add the vegetables and cook until the onion becomes transparent.
- Add the stock and milk, and simmer until vegetables soften.
- Add smoked fish and carragheen and continue to cook for 7 to 10 minutes. Serve garnished with dillisk.