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Smoked Salmon Bisque

A rich seafood soup combining hot-smoked and fresh salmon with herbs, vegetables, and cream for a luxurious bisque.

Ingredients

Scale
  • 1/4 cup butter.
  • 1/2 chopped medium yellow onion.
  • 1 cup thinly sliced leeks.
  • 1 cup thinly sliced mushrooms.
  • 1 tablespoon minced garlic.
  • 1 quart clam juice.
  • 2 to 4 ounces hot smoked salmon.
  • 2 cups canned whole tomatoes.
  • 2 tablespoons fresh parsley.
  • 1/4 cup fresh cilantro.
  • 2 tablespoons fresh dill.
  • Pinch black pepper.
  • Pinch crushed red pepper.
  • 1/2 teaspoon Old Bay seasoning.
  • 3 tablespoons all-purpose flour.
  • 1 cup milk.
  • 1 cup cream.
  • 3/4 pound salmon fillet.

Instructions

  1. Melt butter and cook onions, leeks, mushrooms, and garlic until soft, 7-10 minutes.
  2. Stir in clam juice, smoked salmon, tomatoes, herbs, and seasonings. Heat through.
  3. Whisk flour with milk until smooth. Add cream, then stir into soup.
  4. Add fresh salmon and simmer 5 minutes. Don't let boil after adding dairy.
  5. Optional: blend soup to desired smoothness. Season with salt and garnish with dill.

Notes

Use hot-smoked salmon for stronger flavor.
Avoid boiling after adding dairy.
Blending is optional for texture preference.

  • Author: Chef Stella

Nutrition

  • Calories: 299
  • Fat: 18 g
  • Carbohydrates: 15 g
  • Protein: 20 g