| Roast Salmon Chowder 
A comforting and indulgent soup. Ingredients To produce take 1.5 litres of chicken stock, 800g of floury potatoes, a leek, 400g of smoked salmon fillets, 200g of shallots, 100g of garden peas, 170 ml of single cream, a fresh lemon, sea salt and cracked pepper. | | Method Preheat an oven to 200C, gas mark 6. Pour the chicken stock into a large pan. Bring to the boil. Peel and dice the potatoes and leek. Add to the pan and simmer for 20 minutes, until softened. Add the peas and cook for a further 3-4 minutes. Remove from the heat. Arrange the salmon fillets on a baking tray. Slice the lemon and squeeze over the fish. Sprinkle with cracked pepper and sea salt. Roast the for 15 minutes until just cooked through. Remove from the oven and break into large flakes. Add to the stock. Add the cream. Peel and dice the shallots, add these to the pan. Heat through gently and season if required. Serve. | |