Smoked Salmon Bisque

To bisque or to chowder, was the question of the day. Whats the difference you ask? Chowders have chunks. The potatoes, meat and veggies are all intact, creating individual bites of flavor magic. Bisque is thought to have originated in Biscay Bay, and is a puree of all the deliciousness that you put into it.  I decided on bisque because I have an awesome hand blender that I plan on over using until its motor blows.

I chose nova lox for my smoked salmon. Remember, not all smoked salmon are created equal, or the same. I live in the great Pacific Northwest. Our smoked salmon is almost a jerky. Don’t get me wrong, its quite flavorful and delicious. Excellent on a cracker with some cream cheese, but its not the delicate flavor I was searching for. The first time I had cold smoked salmon, it was sold to me by my massage therapist. Funny place to get it right? But who the hell could resist a moist smoked calico salmon that almost melts in your mouth. It was at that moment that I really started exploring my smoked salmon options.  Lox are cold smoked, and every time you eat it, tiny angels sing as you take a bite. Its moist, and delicate. It falls apart in your mouth. Its exquisite on a bagel with cream cheese. It also is the perfect seafood for my bisque… Yaaaay!


3 cups chicken broth

1 stewed tomato

1 chopped red potato

1 chopped onion

5 cloves of garlic

2 celery stocks

1 cup of chardonnay

The juice of 1/2 a lemon

1 cup heavy cream

1/2 tsp paprika

1/2 tsp cayenne

1 tsp dill

1 drop of liquid smoke. Seriously. Get out an eye dropper if your have to. DO NOT POUR FROM THE BOTTLE… ONE …. DROP. you’ll only make that mistake once… Don’t be like me…

chili peppers, salt and pepper to taste

1 lb of nova lox smoked salmon

Bring 3 cups of chicken broth to a simmer. Cut the top off your tomato, and drop it in until the skin begins to peal off. Remove the tomato and pull off the skin, cut it in to quarters and put it back in. Add your potatoes, onions, garlic, and celery. Turn the heat to medium high and drop in your chardonnay and lemon juice. Let your alcohol simmer off (you’ll know when the scent stops biting your nose). Add in your paprika, smoke, dill, and cayenne pepper. Once your potatoes are soft, take the soup off the burner and add and stir in the heavy cream. Here’s the important part, chop up the smoked salmon and throw 3/4 of it into the soup, and use your hand blender  to puree the mixture ( or pour it into your regular blender). Pour your delicious bisque into bowls for serving, and sprinkle the rest of the bits of smoked salmon over the top.


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Filed under Fish, Soups, Uncategorized

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