1 pound cooked (or canned) salmon, flaked into bite-size chunks
1/2 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
Salt and ground black pepper
Methods/Steps
Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate, water and milk. Bring to a simmer and add potatoes. Reduce heat to medium-low and simmer until potatoes are tender, 10-12 minutes.
Add salmon, cream, dill and lemon juice, stirring to blend, and cook until heated through, 1-2 minutes. Season to taste with salt and pepper.
