Best Smoked Salmon Bisque Recipes

Smoked Salmon Bisque Recipe image

Provided by kmergirl

Categories < 60 Mins

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 19

1/4 cup butter
1 cup leek, sliced
1/2 yellow onion, chopped
1 cup mushroom, sliced
1 tablespoon garlic, minced
3 tablespoons flour
32 fluid ounces clam juice
3/4 lb salmon fillet, cubed
2 -4 ounces smoked salmon, chopped
2 cups stewed tomatoes
2 tablespoons fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fresh dill, chopped
1 cup heavy cream
1 cup milk
1 pinch black pepper
1 pinch crushed red pepper flakes
1/2 teaspoon Old Bay Seasoning (optional)
salt

Steps:

Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, garlic and cook until onions are translucent and mushrooms have given up their moisture (7 to 10 minutes).
Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, red pepper flakes, and Old Bay seasoning; cook until heated through.
Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir cream flour mixture into the soup. Stir in fresh salmon and simmer for 5 more minutes. If you want, use an immersion blender to purée the soup, or pour some or all of the soup into a standing blender and purée. Salt to taste.
Garnish with fresh dill.

Nutrition Facts : Calories 528.3, Fat 32.2, SaturatedFat 18.4, Cholesterol 134.7, Sodium 1178.8, Carbohydrate 39.5, Fiber 2.6, Sugar 12.4, Protein 22

POTATO BISQUE WITH SMOKED-SALMON TARTARE image

Yield 8

Number Of Ingredients 13

2 tbs butter
11/2 cups chopped leeks, white part only
1 lbs Yukon Gold potatoes, peeled, cut into 1 inch dice
2 cups milk
2 cups chicken stock
Salt & freshly ground pepper
Salmon Tartare:
1 tbs finely chopped red onion
2 tbs white wine vinegar
½ tsp dried tarragon
1 tsp chopped capers
½ tsp dijon mustard
4 oz (125 grams) smoked salmon

Steps:

1) Heat butter in a soup pot over medium heat. Add leaks & potatoes & sauté for 2 to 3 minutes until leeks are limp. Pour in milk & stock & simmer for 15 minutes or until potatoes are soft. Season well with salt & pepper. 2) Puree in a food processor or blender until smooth. Reheat when needed. 3) Combine onion, vinegar, tarragon, capers & mustard in a bowl. Chop salmon very finely. Fold into reserve onion mixture & season with pepper to taste. 4) Divide soup between serving bowls & place a dollop of tartare on top of each serving.