Velvety Nordic Salmon and Potato Chowder Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and prepped. Wash the leeks thoroughly, as they often contain dirt between the layers, and slice them into thin rounds. Dice your fennel and carrots into uniform pieces to ensure even cooking.

Take the salmon out of the refrigerator 15 minutes before you start to let it take the edge off the chill, but do not leave it out for longer than 30 minutes to maintain food safety standards.

Instructions

Simmering the base

1. 1Prepare the base
   Place the halved fingerling potatoes, diced fennel bulb, sliced leeks, and diced carrots into the slow cooker. Pour the dry white wine and seafood or vegetable stock over the vegetables. Cover with the lid and set the slow cooker to low for four hours until the potatoes are fork-tender.
   Look for The vegetables should be tender and the liquid fragrant.
   Tip Ensure the leeks are thoroughly washed to remove any trapped grit before slicing.

At the end of the first phase, the vegetables should be tender and submerged in a fragrant, aromatic broth. The liquid will have taken on the flavors of the fennel and leeks. Check that the potatoes are soft but still hold their shape before proceeding to the poaching stage.

Poaching the salmon

2. 2Poach the salmon
   Gently place the skinless wild salmon fillets into the slow cooker with the cooked vegetables. Pour the heavy cream over the top and add fresh dill. Cover and cook on low for an additional 20 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
   Look for The salmon should be opaque and tender throughout.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Be careful not to overcook the salmon to maintain its delicate, buttery texture.

Once the salmon and cream have been added, the liquid will turn a beautiful, opaque ivory color. The salmon should be perfectly poached and tender. The aroma should be rich and creamy with a distinct hint of fresh dill. Ensure the fish is cooked through to 145°F (63°C) before serving.

Final assembly

3. 3Serve the chowder
   Carefully ladle the creamy salmon chowder into warm white ceramic serving bowls. Top each serving with fresh dill fronds, a sprinkle of lemon zest, and a drizzle of melted butter for a luxurious finish.
   Look for The chowder should be hot, creamy, and visually appealing with the fresh herbs.
   Tip Warm the serving bowls beforehand to keep the chowder at the perfect temperature.

The final stage involves bringing the dish together in the bowls.

The chowder should be thick enough to coat the back of a spoon, and the garnish of lemon zest and melted butter should add a final layer of brightness and richness. The dish is ready when it is steaming hot and aromatic.

Common mistakes

A common mistake is adding the salmon too early, which results in overcooked, dry fish that breaks apart into tiny, unappealing shreds. Another error is neglecting to properly clean the leeks, which can lead to a gritty texture in your soup.

Finally, avoid using high heat on the slow cooker, as this can cause the cream to curdle or separate; low and slow is the secret to a smooth, stable, and luxurious broth.

How to tell it’s done

The salmon is done when it is opaque throughout and flakes easily when tested with a fork. Use a digital meat thermometer to ensure the thickest part of the salmon reaches an internal temperature of at least 145°F (63°C).

The potatoes should be tender enough to be pierced easily with a fork without falling apart entirely.

• Fish: 145°F (63°C) in the thickest part