1 hour
Hot Smoked Salmon Chowder Dip
Serves
4
Adding smoked salmon to a chowder brings smoky 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.
Ingredients
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
Product(s) used:
Method
Step 1
Bake the potatoes, remove flesh from skins and sieve (or mash).
Step 2
Sweat* the carrot, celery, corn and garlic in a teaspoon of the olive oil. (*Sweat: to lightly cook without browning).
Step 3
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).
Step 4
Adjust the texture with some of the water.
Step 5
Fold in the other ingredients and season to taste.
Step 6
Enjoy with your favourite crackers or chips. (You can customise the dip with herbs or vegetables).
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Hot Smoked Salmon Chowder Dip
Hot smoked
,
Serves
4
1 hour
Adding smoked salmon to a chowder brings smoky 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.
Ingredients
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
Method
Step 1
Bake the potatoes, remove flesh from skins and sieve (or mash).
Step 2
Sweat* the carrot, celery, corn and garlic in a teaspoon of the olive oil. (*Sweat: to lightly cook without browning).
Step 3
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).
Step 4
Adjust the texture with some of the water.
Step 5
Fold in the other ingredients and season to taste.
Step 6
Enjoy with your favourite crackers or chips. (You can customise the dip with herbs or vegetables).