Perfect Salmon Bisque

    45 min

    A quick and easy creamy salmon soup recipe. Salmon is cooked with cream, seasonings and port. Serve this bisque as a starter, with a crusty bread roll slathered with butter.

    12 people made this

    Makes: 2 

    • 15g butter
    • 1 tablespoon chopped onion
    • 1 tablespoon plain flour
    • 1/2 teaspoon chicken stock granules
    • 225g salmon fillet, finely chopped
    • 175ml single cream, divided
    • 1/4 teaspoon dried dill
    • 1/8 teaspoon white pepper
    • 1/8 teaspoon paprika
    • 2 tablespoons port wine
    • salt to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt butter in a saucepan over medium heat. Stir in onion and cook until it begins to brown. Sprinkle with flour and stock granules and stir until the melted butter is absorbed.
    2. Stir in salmon and 125ml single cream. Stir in dill, white pepper and paprika; cook about 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
    3. In a food processor or liquidiser, puree salmon mixture. Return to saucepan over medium-low heat and gradually add remaining single cream. Stir in the port and cook 5 to 7 minutes. Season with salt to taste.

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    Reviews in English (10)


    This recipe just needs more half-&-half, about a cup more, and then it tastes terrific. I'd add a little bit more right before blending, and then the rest when it goes back on the stove.  -  26 Jun 2006  (Review from Allrecipes US | Canada)


    Very good! I used homemade chicken broth in place of the bouillon and the white wine, and added garlic to the roux. Instead of puree-ing, I left everything intact and served as is. Will definitely use again!  -  02 Jul 2008  (Review from Allrecipes US | Canada)


    not good.  -  02 May 2005  (Review from Allrecipes US | Canada)