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Salmon Chowder en croute

INGREDIENTS:

2 tablespoons butter
2 leeks, trimmed and thinly sliced
2 cloves garlic, crushed
2 potatoes, peeled and cut into very small cubes
1 litre fish stock (or chicken if not readily available)
Salt and cracked black pepper
½ cup crème fraiche or natural yoghurt
100g smoked salmon, cut into small pieces
½ tin corn kernels, drained
1 tsp finely grated lemon zest
2 tablespoons lemon juice
4 sprigs chopped dill
2 rolls readymade Puff pastry
Egg wash

METHOD:

  1. Melt the butter in a large saucepan, add the leek and garlic and cook for a few minutes until softened.
  2. Add the potato and stock and boil until the potatoes are almost soft.
  3. Add the crème fraiche, corn, lemon juice and rind and check the seasoning.
  4. Bring to the boil and then allow to simmer for a few minutes, adding the salmon and dill just at the end.
  5. If you want the soup to be slightly thick, mix a tablespoon of cornflour into a little water to make a slurry and add it to the soup.
  6. Check the seasoning and then allow the soup to cool down completely.
  7. When the soup is cold divide it into small soup cups.
  8. Cut the puff pastry into rounds slightly bigger than the cups and place a “lid” on top of each of the cups of soup. Make a small leaf garnish out of the pastry for each of the lids.
  9. Brush the tops with a little egg wash, and leave in the fridge until required.
  10. Just before serving place the cups into the oven at 200°C for 15 to 20 minutes or until the pastry has puffed up and is golden brown. Serve immediately.