I’m always looking for a good, hearty, winter-warming soup… And I also love a good, jacket potato on a cold winter’s night. So when I had the brainwave to combine to of my winter warming favourite, I thought ‘yummo’.
I’m also a lover of salmon and look for new ways to incorporate it into our diet at least once a week. So, to give this dish a little bit of protein and little bit of lightness, I added some flaked salmon, fresh lemon juice and some fresh dill – because these flavours work beautifully together!

JACKET POTATO CHOWDER WITH SEARED SALMON
30 grams of butter
2 cloves of garlic
2 leeks, trimmed and finely chopped
300 grams of baby potatoes, chopped
3 cups of fish stock
1 1/4 cup of soy milk
500 grams of cauliflower
1/3 cup of sourcream
2 tablespoons of lemon juice
2 x 200 gram salmon fillets, skin off
1/2 cup of dill springs
1/2 cup of chives
Olive oil
Sea salt and black pepper

Melt the butter in a saucepan over medium heat. Add the leeks and cook for 5 minutes or until softened. Add the potato and stock, milk, salt and pepper and cook for 5 minutes. Add the cauliflower and cook for a further 10 minutes.

Remove from the heat and add the sour cream, chives and the lemon juice. Using a kitchen whizz, blend half off the chowder and then mix into the remaining (you want a partially puréed soup) …set aside and keep warm.

Meanwhile, heat a large, nonstick frying pan over a high heat. Brush the salmon fillets with olive oil and sprinkle with salt and pepper. Cook for 2-3 minutes on each side and then flake over the chowder.

Top each bowl with dill to serve 🙂