Rich Smoked Salmon Bisque (Print version)
A creamy smoked salmon bisque with leeks, dill, white wine, and a silky seafood broth base.
# Ingredients:
For the bisque base
01 -
3 tablespoons unsalted butter
02 -
1 medium leek, white and pale green parts only, cleaned and thinly sliced
03 -
1 small carrot, finely diced
04 -
1 celery rib, finely diced
05 -
2 garlic cloves, minced
06 -
3 tablespoons all-purpose flour
07 -
1 tablespoon tomato paste
08 -
1/2 teaspoon smoked paprika
09 -
1 bay leaf
10 -
1/2 cup (120 ml) dry white wine
11 -
4 cups (950 ml) seafood stock
To finish
12 -
1 cup (240 ml) heavy cream
13 -
8 oz (225 g) hot-smoked salmon, skin removed and flaked
14 -
2 tablespoons chopped fresh dill, plus more for serving
15 -
1 tablespoon fresh lemon juice, plus zest for serving
16 -
Salt and black pepper, to taste
17 -
2 oz (55 g) cold-smoked salmon, torn into small pieces for garnish, optional
# Instructions:
01 -
Melt the butter in a Dutch oven over medium heat. Add the leek, carrot, celery, and garlic. Cook for 6-8 minutes, stirring often, until soft but not browned.
02 -
Stir in the flour, tomato paste, smoked paprika, and bay leaf. Cook for 2 minutes, stirring constantly, until the mixture darkens slightly and smells savory.
03 -
Whisk in the white wine, scraping the bottom of the pot. Add the seafood stock and bring to a gentle simmer. Cook for 12-15 minutes, until the vegetables are very tender.
04 -
Remove and discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a countertop blender.
05 -
Return the soup to low heat. Stir in the heavy cream, hot-smoked salmon, dill, and lemon juice. Warm for 3-4 minutes without boiling.
06 -
Taste and season with salt and black pepper. Ladle into warm bowls and garnish with cold-smoked salmon, dill, and lemon zest if using.
# Good to know:
01 -
Best served hot right after the cream and salmon are added.
02 -
Make the blended base up to 2 days ahead, then finish with cream and salmon before serving.