Hot Smoked Chowder Dip – Aoraki Salmon – Oak Smoked Fresh Water King Salmon

Adding smoked salmon to a chowder brings smokey sweet notes to an otherwise heavy creamy seafood soup. This recipe captures the richness of a chowder, but takes away the heavy dairy aspect by using a potato base. Each chip brings a dip of chowder to your tastebuds.

Serves 4

Method.

Bake the potatoes, remove flesh from skins and sieve (or mash).
Sweat* the carrot, celery, corn and garlic in a teaspoon of the olive oil.
Whisk the remaining olive oil into the potatoes (take care not to over whisk as it could cause some varieties of potato to become glue-like).
Adjust the texture with some of the water.
Fold in the other ingredients and season to taste.
Enjoy with your favourite crackers or chips. (You can customise the dip with herbs or vegetables).

*Sweat: to lightly cook without browning.

Product used in this recipe.

Original Artisan Portion

Hot Smoked

Shopping list.

100 grams of Aoraki Hot Smoked Salmon

2 medium baking potatoes

1 tbsp each of diced carrot and celery

1 tbsp of (preferably fresh) corn kernels

2 tbsp of extra virgin olive oil

1 clove of fresh minced garlic

1-3 tbsp of water

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