Dilled Two Salmon Chowder

This is a wonderful take on chowder. A favorite among many a friend on the west coast. I ran across this particular recipe while hiking the west coast trail with a couple of Rovers in the Scouting movement. a truly excellent finish to a 20 Kilometer day.

Serves 6

• 2 Tbsp unsalted butter
• 1 med yellow onion
• 2 Tbsp all purpose flour
• 4 cups Fish stock
• 2 Lg. New potatoes, Diced
• 1 Lb. Salmon steak skinned and boned
• 3 cups Heavy Cream sauce
• 1 Tbsp Fresh Dill, chopped
• 4 oz Smoked salmon, chpd
• 1/2 Tsp Table salt
• 1/4 Tsp Pepper
• 1/2 Tsp lemon zest, fine grate

Melt butter in sauce pan and saute onions until tender, add flour to make a roux. Remove from heat and add stock slowly while stirring. Return to heat, add potatoes and bring to a boil. Reduce heat cover and simmer 12 minutes. Stirring occasionally. Add fresh salmon and zest, simmer until fish is cooked. Stir in cream, 1 Tbsp dill, smoked salmon, salt and pepper, heat until hot but not boiling. Garnish with dill and serve.