Perfect Salmon Bisque
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.
Ingredients
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
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- 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.
- 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.
- 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 & ratings
Average global rating:
(13)
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)
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