Ingredients

• 225g John Ross Jr Scottish smoked Salmon (cut into small squares)
• 500g peeled and cubed potatoes
• 175g onion (chopped)
• 125ml milk
• 125ml double cream
• 60g plain flour
• 50g celery (chopped)
• 3 cloves of chopped garlic
• 2 tbsp salted butter
• 1 tbsp olive oil
• 1.5 litres of fresh chicken stock
• 1 tsp thyme (dried)
• 1 tsp of dill (dried)
• 1 tsp tarragon (dried)
• 1 tsp salt
• ½ tsp paprika
• 70ml dry white wine
• 1 tbsp lemon juice
• ¼ teaspoon Tabasco sauce
• Ground black pepper (to taste)

Preparation method

Melt the butter and add olive oil, onion, celery and garlic in a large cooking pot and cook for 10 minutes on a low heat.

Once cooked you need to make a dry roux by scattering the flour over the cooked mix. It’s very important to stir well at this stage. Then, gradually add the chicken stock in order to thicken the mixture. Once thickened, stir in the paprika, tarragon, thyme, dill and the potatoes. Simmer for fifteen minutes.

Then stir in the smoked salmon, Tabasco, wine, lemon juice, salt and pepper. Keep uncovered and simmer for a further 10 minutes.

Add cream and milk and gently simmer for a further 30 minutes. Stir occasionally. Serve hot and enjoy.

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