Smokie chowder

Smokie chowder

Method

Christopher Trotter is a Scottish food ambassador and award-winning food writer. Shop his books here.

"Based on the wonderful Cullen Skink, a traditional soup from the North East, and developed while I was doing some cooking demos for the Fife farmers markets. I watched Iain Spink deftly removing skin and bones from his smokies and thought 'what a waste, I could use the bones for stock'. So here is a true Farmers market recipe. If you do not have access to smokies then hot smoked salmon will do."


Make a stock from the smokie bones and skin with some water, the trimmings from the vegetables and some herbs.

Chop the onion finely and sweat in a little butter, when soft add the celery and carrot and cook for a few minutes, add the white wine and 600 mls of the smokie stock, bring to the boil and simmer for a few minutes.

Add the diced potato and cook until just done and no more it is quite nice to have a bit of texture.

Flake the smokie flesh into the soup, you could add some cream but it is not necessary.

Season and add some chopped herbs or in season wild garlic.

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