Salmon Chowder
Ingredients
2 x 185g cans Tassal roasted Tasmanian
salmon in Canola Oil
2 Tbsp olive oil
2 leeks, finely sliced
1 bunch chives, chopped
3 potatoes, peeled and cubed
¼ tsp saffron powder or 8-10 saffron threads
6 cups chicken stock
½ cup parsley, chopped
2 Tbsp cup dill, chopped
¼ cup cream
black pepper to taste
to garnish
1 lemon, zested
Method
Heat oil in a large saucepan over a medium heat and sauté leeks, saffron, chives and potatoes for 5 minutes. Pour in stock and reduce heat, simmer for 20 minutes or until potatoes are tender. Remove salmon from the can and drain. Stir the salmon, parsley, dill and cream into the saucepan and heat without boiling for 2 -3 minutes. Season to taste with black pepper, garnish with lemon zest and serve with warm brioche or warm rolls.
