Recipe by Barton Seaver, from “Wild Alaskan Seafood,” by James O. Fraioli. Seaver suggests coho salmon, but any smoked salmon will do. Serves 2-4.
Ingredients
8 ounces hot-smoked coho salmon (purchase prepackaged)
3 cups cold water
2 tablespoons butter, divided
1 medium onion, diced
1 teaspoon ground coriander
3 medium russet potatoes, diced into 1/2-inch cubes
1 cup cream
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
Pinch salt, to taste
Directions
Start by making a simple salmon broth. Place the smoked salmon in a saucepan with the cold water. Place over medium heat, and barely bring to a simmer. Allow to cook on low heat for about 10 minutes, until the salmon is softened and the water has taken on the flavor of the fish. Strain and reserve both the broth and the fish.
Place 1 tablespoon butter in a large pot, and place over medium heat. When the butter is melted, add the diced onion, and cook until the onion is soft, about 2 minutes. Add the coriander, and stir to incorporate. Add the reserved salmon broth and potatoes to the pan and bring to a simmer. Once the potatoes are cooked, about 4 minutes, add in the cream and lightly mash some of the potatoes using the back of a spoon. This will slightly thicken the soup as the cream reduces. Continue to cook over medium heat for 5 minutes, making sure not to boil it or the cream will curdle. Gently flake the smoked salmon into the soup, and stir to incorporate. Allow to sit for 10 minutes before serving for the flavors to meld together.
While the soup is resting, combine the chopped dill with the parsley and the remaining tablespoon of butter. Season with salt, and mix well.
Serve the soup in bowls, and place a dollop of herb butter into the center of each bowl.
