Salmon Chowder

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Ingredients:
1/2 lb. boiling potatoes
1/2 tsp. salt
2 1/2 cups milk
3/4 cup minced onion
2 Tbs. unsalted butter
1/2 lb. salmon steak, skinned and boned
White pepper to taste
1 Tbs. lemon juice
1 Tbs. flour
2 ounces smoked salmon, chopped fine
2 Tbs. snipped fresh dill

Preparation:
In a saucepan combine potatoes, peeled and cut into 1/4-inch cubes, 1/4 tsp. of salt, and the milk; bring to a boil and simmer the potatoes for 10 minutes, or until they are almost tender.

In another saucepan, cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened. Put the salmon steak on the onion, and sprinkle it with the remaining 1/4 tsp. salt, the white pepper and the lemon juice. Cook the salmon, its surface covered with a buttered round of wax paper and the pan covered with a lid, for about 8-10 minutes, turning salmon once. Cook just until salmon is firm then transfer to a plate.

Sprinkle the flour over the onion and cook the mixture, stirring, for 3 minutes. Add the milk mixture, whisking, and simmer the mixture, stirring occasionally, for 5 minutes. Add the salmon steak, breaking it into chunks, the smoked salmon, the dill and additional white pepper and salt to taste. Cook the chowder over moderate heat, stirring occasionally, until it is heated through. Serve hot.

History:
Gourmet magazine, January 1988, page 136.