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Smoked Salmon Bisque - Chef Don Bergeron - Original Headliner - The Myrtles & The Lyceum Shows - May 2010

posted Apr 7, 2011, 9:42 PM by Peggy Sweeney-McDonald   [ updated Apr 7, 2011, 9:44 PM ]
8 ounces butter (2 sticks)
1 ½ cups chopped seasonings (onions, celery & bell pepper)
2 tbs. garlic, chopped
1 cup flour
6 cups water or chicken stock
2 tbs. parsley, finely chopped
Salt, black, cayenne & white pepper to taste
2 tsp. chicken base
2 tsp. lobster base
8 ounces heavy whipping cream
4 ounces smoked salmon, finely chopped
½ cup green onions, sliced
1 tbs. Fresh dill Optional garnishes of capers, eggs & purple onions

In a large heavy bottom pot, heat butter over medium high heat.  Stir in chopped seasonings and garlic.  Cook until wilted, reduce heat and stir in flour.  Cook five minutes stirring often.  Add water/stock mixing well.  Bring to a low simmer and add parsley, salt, peppers and bases.  Stir well and simmer about 10 minutes.  Stir in cream and bring to a simmer again.  Fold in smoked salmon, dill and green onions.  Cook five additional minutes.  Taste and adjust seasonings if necessary.