Virtual Chili 2002

Smoked Salmon Chili

A smoky, chunky chili from the West Coast of Finland!

Over the Replot Bridge to the island
Click to go to the Live Web-Cam site!

Click on thumbnail for larger image.

Salmon fresh off the boat!

And into the smoker

Off-the-Shelf components 4 Servings.
1 lb fresh smoked salmon. Whole section of the fish, not sliced.
3 oz chunk of smoky bacon cut into ½ inch dice
3 large spring onions, or 3 small yellow onions and 2 spring onions, white part
chopped fine, green part sliced into thin rings
1 large red pepper cut in ½ inch squares
1 can whole plum tomatoes with juice. 1 can white beans, drained
1 tsp ground cumin, ½ tsp ground cayenne pepper, 1 TBSP sugar

Cooking
Remove the skin and bones from the salmon. Cut the meat into large chunks. Set aside.
In a deep skillet, fry the bacon to render the fat, and make the bits crisp. Remove all
but 1 TBSP of the fat. Fry the onion (white part) and pepper until just golden. Add the cumin
and cayenne, stir and fry for 30 seconds more. Add the tomato and juice. Chop the tomato into
large chunks in the skillet using a spoon or spatula. Add the sugar. Add the beans.
Simmer for 2 min, if it is too dry; add some water or good brown ale. Taste for salt and chili,
and adjust if necessary. Add the salmon, and carefully stir, or “fold” to mix. Simmer another
minute, and then serve.

Ready to eat!
Garnish with rocket lettuce, cheese and the spring onion greens.
Serve with thin bread and beer.

Surprise Guests!

Recipe in Microsoft Word format:

Send e-mail to Alex D'Anci

July 12, 2002