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Salar Flaky Smoked Salmon Chowder

Recipe by Judi Menabney, Inverness

Ingredients:

• 1 Pack Hot Smoked Salmon, fresh or defrosted
• 300g Regal Superior Prawns, defrosted
• 1 Medium Onion, finely chopped
• 1Kg Floury Potatoes, peeled and cut into bite sized chunks
• 1 litre Fish Stock
• 250ml Milk
• Handful Parsley, chopped
• Dash Tabasco
• Wholemeal bread to serve

Method:

1. Gently sweat the onion in the butter until translucent.
2. Add the potatoes and stir for a few minutes.
3. Pour in the stock and simmer gently, stirring occasionally until the potatoes become tender and start to break up.
4. Add enough milk such that the chowder remains thick enough to stand your spoon up in.
5. Add seasoning and Tabasco to taste the add the salmon and parsley.
6. Stir in the prawns and warm through – serve with chunks of wholemeal bread.

Serves 4