Lower East Side Lox Recipes
LOX CHOWDER
There is a recipe for lox chowder in Mark Russ Federman's charming memoir of his family's appetizing business on the Lower East Side of Manhattan: "Russ & Daughters: Reflections and Recipes From the House That Herring Built." I put a version of it into The Times in 2013. The soup tastes best made with the store's smoked salmon trimmings, which offer a lot of fatty, flavorful bits from up around the fish's collar (and cheap, too!), but a number of test runs using supermarket smoked salmon offered evidence that the soup is still terrific when made outside the five boroughs of New York City, with a fantastic smokiness tempered by the sweet flavors of potato and leek.
Provided by Sam Sifton
Categories dinner, weekday, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes. Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes.
- Sprinkle the flour over the vegetable mixture and stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.
- Add the wine, chicken stock and bay leaf, and bring mixture to a simmer. After 10 minutes or so, stir in the milk, and return to a simmer. Cook until the potatoes are tender, approximately 25 minutes. Add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.
- Remove the bay leaf and discard. Add the cream, then stir to combine and heat through. Season to taste with pepper. Garnish with minced chives.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 8 grams, TransFat 0 grams
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