I have some frozen smoked salmon. (Bought more than i could eat). I am
thinking of making a fish soup with the remaining. Anyone out there have
any ideas of other ingredients to use.

Also I had thought of using Knorr-Swiss Fish Bouillon in place of fish
stock since I have no made up stock. Comments on this as well please.

Thanks in advance.


--
JakeInHartsel

"Glenn Jacobs" > wrote in message
...
> I have some frozen smoked salmon. (Bought more than i could eat). I am
> thinking of making a fish soup with the remaining. Anyone out there have
> any ideas of other ingredients to use.
>
> Also I had thought of using Knorr-Swiss Fish Bouillon in place of fish
> stock since I have no made up stock. Comments on this as well please.
>
> Thanks in advance.
>
>
> --
> JakeInHartsel

Here's a recipe from a little book put together by Annabel Stapleton of
Pinneys Smokehouses:

Chilled Smoked Salmon Soup:

8 oz smoked salmon
1 pint chicken stock, or 2 stock cubes and 1 pint water
Juice of a lemon
1/2 pint milk
Freshly ground black pepper
2 oz double cream
Parsley for garnish

Place salmon and milk in food processor and process until smooth. Mix in
chicken stock, lemon juice and plenty of black pepper. Chill in
refrigerator. When ready to serve garnish with a little cream and a
sprinkling of parsley.
Note: Presumably the pint referred to is Imperial, i.e. 20 fluid ounces.
I've not made this myself, but it looks easy to make and should be pleasant.

Glenn Jacobs wrote:

> I have some frozen smoked salmon. (Bought more than i could eat). I am
> thinking of making a fish soup with the remaining. Anyone out there have
> any ideas of other ingredients to use.

I recently tried a can of Baxter's Smoked Salmon Cream soup. It was pretty
tasty, so I imagine that a home made version of it would be even better.

"Dave Smith" > wrote in message
...
>
> Glenn Jacobs wrote:
>
> > I have some frozen smoked salmon. (Bought more than i could eat).
I am
> > thinking of making a fish soup with the remaining. Anyone out
there have
> > any ideas of other ingredients to use.
>
> I recently tried a can of Baxter's Smoked Salmon Cream soup. It was
pretty
> tasty, so I imagine that a home made version of it would be even
better.
>
>

"Dave Smith" > wrote in message
...

> Glenn Jacobs wrote:
> > I have some frozen smoked salmon. (Bought
> > more than i could eat). I am thinking of making
> > a fish soup with the remaining. Anyone out there
> > have any ideas of other ingredients to use.

> I recently tried a can of Baxter's Smoked Salmon
> Cream soup. It was pretty tasty, so I imagine that
> a home made version of it would be even better.

Recipe below for Smoked Salmon and Cream Cheese Soup -- I've always
thought it sounded interesting.

> > Also I had thought of using Knorr-Swiss Fish
> > Bouillon in place of fish stock since I have no
> > made up stock. Comments on this as well please.

Knorr generally makes pretty good products -- not as good as homemade,
but passable in a pinch. Personally, and this is just me, I'd
probably pass on an instant fish stock, and either make my own or see
if the fish monger has any fresh. Is the Knorr a liquid product or
cubed/powdered/granulated?

-j

*****
Smoked Salmon and Cream Cheese Soup
from the Silver Palate Good Times Cookbook
6 portions

6 tablespoons (3/4 stick) unsalted butter
1-1/2 cups finely chopped yellow onion
3/4 cup chopped fresh dill
2 ripe medium-sized tomatoes, seeded and chopped
8 ounces smoked salmon, finely chopped
2 tablespoons unbleached all-purpose flour
8 cups water
Freshly ground black pepper, to taste
2 cups fresh spinach (10 ounce package), stems removed, leaves finely
choped
2 packages (8 ounces each) cream cheese, preferably without vegetable
gum
1/3 cup vodka
2 tablespoons fresh lemon juice
Snipped fresh chives

1. Melt the butter in a medium-size stock pot over medium heat. Add
the onion and saute until soft, 10-15 minutes.

2. Stir in the dill, tomatoes and smoked salmon. Cook 3 minutes; then
add flour and cook 1 minute more.

3. Gradually stir in the water. Heat to boiling. Reduce heat and
simmer uncovered over medium-low heat 20 minutes. Season with pepper
to taste. Stir in the spinach and simmer 5 more minutes.

4. Stir in the cream cheese, 1 ounce at a time, over low heat,
allowing each bit to melt into the soup. When all the cream cheese
has been added and the soup is smooth, stir in the vodk and lemon
juice. Taste for seasonings. Serve immediately.

On Thu, 8 Apr 2004 08:14:23 +0200, "jacqui{JB}"
> wrote:

>
>"Dave Smith" > wrote in message
...
>>
>> Glenn Jacobs wrote:
>>
>> > I have some frozen smoked salmon. (Bought more than i could eat).
>I am
>> > thinking of making a fish soup with the remaining. Anyone out
>there have
>> > any ideas of other ingredients to use.
>>
Another possibility is to cut it in narrow strips, and toss it with
hot pasta. That works nicely with raw salmon also.


Rodney Myrvaagnes J36 Gjo/a

The meme for blind faith secures its own perpetuation by the
simple unconscious expedient of discouraging rational inquiry.
- Richard Dawkins, "Viruses of the Mind"