The result is a light and satisfying meal where the smoked trout can really shine through. Feathery dill pairs perfectly with the briny flavors of the soup and a dusting of sumac—a dried and ground red berry—adds a little tangy brightness. Cook, relax and enjoy!
What you'll need: 7 oz leek
6 oz celery
1 clove garlic
1 lb baby yukon golds
1 oz butter
5 oz smoked trout fillets
½ oz fresh dill½ tsp sumac
freshly ground black pepper
Equipment: large pot
Recipe steps: 1. Prep ingredients
Remove root from leek then finely chop. Soak in cold water to remove any grit. Trim ends from celery and finely chop. Peel and finely chop garlic. Cut potatoes into ½-inch cubes.
Melt butter in a large pot over medium-high heat. Remove leek from cold water then add to pot with celery and garlic. Season with salt and pepper and sauté until translucent, 3 minutes.
Stir in potatoes, season with salt and sauté, 3 minutes.
Add 2½ cups water. Bring to a simmer, partially cover, and cook until potatoes are tender, 15–20 minutes.
Roughly mash potatoes a few times with a potato masher. Break fish into small pieces and stir in. Season to taste with salt and pepper.
Remove dill from sprigs and chop. Serve chowder in bowls topped with dill and sumac. Enjoy!