This chef swears by chowder as the ultimate brunch dish. Making it ahead means longer Saturday mornings. “It’s a time to slow down and spend time with family,” she says.
Brunch: Smoked-Salmon ChowderOctober 1, 2019 Print
Recipe courtesy of chef Stephanie Ogilvie, Black Sheep Restaurant, Halifax.
- 1 white onion
- 1 carrot
- 1 celery stalk
- 7 cloves black garlic
- 4 Tbsp canola oil
- 6 slices guanciale diced
- 2 Tbsp butter
- 3 Tbsp flour
- 1 bay leaf
- ½ tsp fresh thyme
- 4 cups milk
- 1 lb potatoes diced and blanched
- ½ lb smoked salmon
- Fresh tarragon to taste
- Salt and pepper to taste
- Salmon roe to taste (optional)
- Sweat onions, carrots, celery, and guanciale in canola oil until translucent. Add black garlic, thyme, and bay leaf. Cook until fragrant.
- Add butter. Once melted, add flour and stir continuously until flour becomes thick and pale brown, about 3 minutes.
- Slowly incorporate milk while whisking.
- Reduce to simmer. Season to taste and add blanched diced potatoes, chopped tarragon, and flaked smoked salmon.
- Garnish with salmon roe and fresh tarragon
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