Salmon and Dill Chowder

Number of Portions
Salmon with a Green Pesto Crust


- 60 ml olive oil
- 1.5 kg potatoes, peeled and diced
- 100 grams small onions, diced
- 500 grams salmon fillets, skinned, dark meat removed and diced
- 1.2 lt prepared vegetable stock
- 4 tsp Premium Dill Weed
- 100 ml double cream
- Sea Salt to taste
- Ground Black Pepper to taste


Heat the oil in a pan and sweat off onions and potatoes. Add vegetables stock and bring to the boil. Reduce to a simmer and allow the potatoes to cook.

Once the potatoes are cooked, blend to a smooth soup. Add salmon and Schwartz for Chef Premium Dill Weed. Bring back to the boil and simmer for 10 mins. Finish with cream, season and serve.

Products used in this recipe: