Smoked Wild Salmon Bisque
1/4 cup butter
1/3 cup all-purpose flour
1 quart vegetable stock or broth
1 quart half & half
1/2 cup sherry
1 tbsp Worcestershire sauce
2 tsps lemon juice
1 tsp Tabasco sauce
1/2 tsp old bay seasoning
1/4 tsp ground white pepper
8 oz. SeaBear Smoked Salmon, chopped
fresh rosemary sprigs
Melt butter in Dutch oven, whisk in flour until smooth. Cook stirring continuously for 5 minutes, gradually stir in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes.
Add half & half and next 6 ingredients cooking until warm. Add chopped salmon and top with fresh rosemary sprigs.
Makes 3 quarts of bisque.
We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.
Recipe submitted by E. Sweet, Dallas, TX, in SeaBear's online Smoked Salmon Recipe Contest