Potato and Smoked Salmon Soup
serves 4-6
The meat that clings to the fins and collarbones of smoked salmon is sold as lox wings in delis that slice their own fish. To substitute regular smoked salmon, just add it for the last 5 minutes of simmering.
This recipe is part of Andrew Schloss's Sunday Dinners.
6 large new potatoes, scrubbed and cut into small pieces
1 1/2 tablespoons butter
3 fresh sage leaves, stemmed and chopped
1/4 teaspoon caraway seed, crushed
1 medium onion, chopped
1 tablespoon olive oil
3 cloves garlic, minced
1/4 cup chopped dill
4 lox wings
6 cups water
1/2 cup light cream, half-and-half, yogurt or sour cream
prep: 15 minutes
total: 50 minutes
large pot
small pan
1. Bring a large pot of water to a boil, and cook the potatoes for 15 to 20 mintues, or until tender. Drain. Melt the butter in a pan with the sage and caraway seed. Toss with the melted butter mixture. Season with salt and pepper and set aside.
2. Meanwhile, cook the onion in the olive oil in a large heavy saucepan until softened, about 2 minutes. Add the garlic and dill and cook for 1 more minute. Add the lox wings, water and a sprinkling of pepper and heat until the liquid simmers. Simmer for 15 minutes. Remove lox wings.
3. When the potatoes are finished and buttered, cut them into small pieces, add them to the soup, and simmer for 5 more minutes. Remove meat from bones and skin of lox wings and add to soup. Add the cream, adjust the seasonings, and serve.
