Elwin and Company

This recipe is courtesy of Elwin Greenwald of Elwin and Company:

Fox 2 Ultimate Holiday Foods -   Smoked Salmon Bisque

Serves about 10 - 12

Elwin & Company Berkley MI 248/547-8846 www.elwinandco.com

Ingredients: Equipment:
1 lb sliced smoked salmon Chef's knife
1 lb fresh salmon filet 2 Heavy soup pots
1 C each diced sweet onion, carrot & celery Assorted measuring cups & spoons
1 quart clam Juice Heavy wire whisk
Juice and zest from 1 large lemon Rubber spatula
¾ lb unsalted butter (divided) Cutting board
¼ C all purpose flour Large ladle
1 qt milk Food processor or hand held wand
¼ TSP fresh grated nutmeg Saute pan
¼ TSP fresh grated black pepper Chilled mixing bowl with whisk
1 TBL Hungarian sweet paprika Mustard bottle for garnishing soup
½ TSP kosher salt Warmed soup bowls
1 pint of heavy cream + 2 TBL Dijon mustard
1 TBL each fresh chopped parsley & dill
1 In one of the heavy soup pots heat the butter until bubbling. Add the onion, carrot,
celery and sauté until the onions are translucent and the carrots are soft. Add the
flour and continue cooking until the vegetables are tender.
2 While the vegetables are cooking, gently heat the clam juice, milk, salt, pepper,
paprika and nutmeg in the other heavy soup pot.
3 Using the ladle pour hot milk mixture into the flour and vegetables whisking
constantly until all the milk is used. Simmer for 10 - 15 minutes until smooth and
creamy, creating a "Veloute". Make sure to run the rubber spatula along the bottom
of the pot so the Veloute doesn't burn.
4 With the chef's knife cut the fresh salmon into ½" cubes then cut the smoked salmon
slices into a ¼" chiffonade. Heat 1 TBL butter in the sauté pan and brown the
smoked salmon chiffonade and set aside.
5 Using the food processor or food wand puree the salmon Veloute until the
vegetables are nonexistent. Add the lemon juice, salmon cubes and ½ of the
smoked salmon chiffonade. Simmer for 5 - 6 minutes.
6 While the Bisque is simmering lightly whip the cream and mustard together and fill
the mustard bottle.
7 Ladle the Bisque into warmed soup bowls. Using the filled mustard bottle "Spritz" the
semi whipped cream in a decorative manner across the soup. Sprinkle the chopped
dill, parsley, lemon zest and the smoked salmon chiffonade over the Bisque and

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