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4 tablespoon Margarine
2 tablespoon Oil
1 small Onion, Diced
½ cup Celery, Diced
12 ounce Potatoes, Red Sliced
1½ teaspoon Garlic, Minced
¾ teaspoon Thyme, Dried
1½ teaspoon Dried Tarragon
¾ teaspoon Dill, Dried
½ cup Flour
1½ teaspoon Paprika
7 cup Fish Stock
6 ounce Smoked Salmon, Diced
1 Bay Leaf
1 tablespoon Lemon Juice
1½ teaspoon Worcestershire Sauce
1 dash Tabasco
Seasoning, To Taste
4 tablespoon White Wine
1 cup Half-and-half
4 tablespoon Parsley, Fresh Chopped
In a 4-quart pot over medium heat, melt margarine and oil. Saute the onion, celery, potatoes, garlic, thyme, tarragon and dill weed until the onions are translucent. Reduce heat and add the flour and paprika, blending well. Stir in the fish stock.
Add the smoked salmon, bay leaf, lemon juice, worcestershire sauce, tabasco sauce, pepper, salt and wine. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, stir in half and half and parsley. Serve.
2 tablespoon Oil
1 small Onion, Diced
½ cup Celery, Diced
12 ounce Potatoes, Red Sliced
1½ teaspoon Garlic, Minced
¾ teaspoon Thyme, Dried
1½ teaspoon Dried Tarragon
¾ teaspoon Dill, Dried
½ cup Flour
1½ teaspoon Paprika
7 cup Fish Stock
6 ounce Smoked Salmon, Diced
1 Bay Leaf
1 tablespoon Lemon Juice
1½ teaspoon Worcestershire Sauce
1 dash Tabasco
Seasoning, To Taste
4 tablespoon White Wine
1 cup Half-and-half
4 tablespoon Parsley, Fresh Chopped
In a 4-quart pot over medium heat, melt margarine and oil. Saute the onion, celery, potatoes, garlic, thyme, tarragon and dill weed until the onions are translucent. Reduce heat and add the flour and paprika, blending well. Stir in the fish stock.
Add the smoked salmon, bay leaf, lemon juice, worcestershire sauce, tabasco sauce, pepper, salt and wine. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, stir in half and half and parsley. Serve.