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Smoked Salmon & Bacon Soup

Credit: Celti

This soup is based on an old Irish smoked-fish soup recipe, traditionally haddock or similar; except the very first time I tried making it I had only a large smoked salmon fillet, and not enough of that, so I stretched it with some good thick diced bacon. It worked out so well I've never actually tried the original, unmodified recipe.


  • 2 cloves garlic, minced
  • 1 c. diced onions
  • 1/2 c. finely diced carrots
  • 1 c. finely diced peeled potato
  • 1 lb. diced bacon
  • 1 lb. smoked salmon
  • 1 bunch parsley
  • 1 sprig thyme
  • 1 bay leaf
  • 6 c. water or fish stock
  • Optionally, cream, sherry, and grated nutmeg to finish


  • Add the bacon to a heavy-bottomed pot or Dutch oven on medium-high heat and cook until enough fat has melted to coat the pot.
  • Add the garlic, onion, carrots, and potato and cook until the bacon is cooked and the onions are translucent.
  • Break the fish up into largish chunks and add it to the pot — it will flake and separate further as it cooks.
  • Add the water, bay leaf, parsley, and thyme, optionally using an herb bag to aid in removal later.
  • Simmer until the potato and carrots are cooked, stirring occasionally.
  • Discard the parsley, thyme, and bay and stir the soup well. If you wish, add a splash of sherry.
  • Serve, optionally topped with cream and a sprinkle of grated nutmeg — but it is still a very good and rich soup without.


I've made this with a higher ratio of vegetables to meat and it's worked out fine, though obviously not quite as rich. I like it quite well with or without the cream. The nutmeg seems to be an acquired taste — I like it quite well, but it's perfectly fine to leave it out.

recipes/smoked_salmon_bacon_soup.txt · Last modified: 2019/10/26 22:09 by Celti