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Smoked Salmon Bisque


  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 1 quart vegetable stock or broth
  • 1 quart half & half
  • 1/2 cup sherry 
  • 1 tbsp Worcestershire sauce
  • 2 Tbsp lemon juice
  • 1 tsp Tabasco sauce
  • 1/2 tsp garlic salt 1/4 tsp ground white pepper


8 oz. Olympic Peninsula Alder Smoked Salmon finely chopped
Melt butter in Dutch oven, whisk in flour until smooth. 
Cook stirring continuously for 5 minutes, gradually stir in vegetable stock
and bring to a boil. Reduce heat and simmer for 10 minutes. 
Add half & half and next 6 ingredients cooking until warm. 
Add chopped salmon. 
You can also top the bisque with fresh rosemary sprigs. 

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