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Brunch: Smoked-Salmon Chowder


Photo: Bruce Murray, VisionFire Studios

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.

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)


  1. Sweat onions, carrots, celery, and guanciale in canola oil until translucent. Add black garlic, thyme, and bay leaf. Cook until fragrant.
  2. Add butter. Once melted, add flour and stir continuously until flour becomes thick and pale brown, about 3 minutes.
  3. Slowly incorporate milk while whisking.
  4. Reduce to simmer. Season to taste and add blanched diced potatoes, chopped tarragon, and flaked smoked salmon.
  5. Garnish with salmon roe and fresh tarragon

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