Smoky Irish Salmon Stew

Smoky Irish Salmon Stew


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This creamy Irish delicacy combines a smoky taste of salmon with potatoes, leeks, and carrots. A chicken broth along with select herbs and spices bring the ingredients together in a rich medley of flavors. Feel free to garnish with parsley, chives, or dill before serving.

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Serving Size / Yield

8-10 servings


  • 3 Tbs. Butter
  • 2 Medium Leeks, halved lengthwise and roughly chopped
  • 1 tsp. Smoked Paprika
  • 2 Garlic Cloves, minced
  • 3-4 C. Chicken Broth
  • 1 Bay Leaf
  • 1/4 tsp. Thyme
  • 3/4 tsp. Sea Salt, plus additional to taste
  • 2 1/2 lb. Red Potatoes, peeled and diced
  • 3 Medium Carrots, peeled and roughly chopped
  • 1/3 C. Sour Cream
  • Ground Black Pepper, to taste
  • 2 C. Smoked Salmon, flaked

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In a large pot, melt butter over medium heat. Add leeks and cook about five minutes until soft. Add smoked paprika and garlic, and cook another minute. Stir in broth, bay leaf, thyme, and 3/4 teaspoon salt. Add potatoes and let stew simmer, partially covered, for 15 to 20 minutes until potatoes are tender. Remove bay leaf. Spoon in sour cream and let stew simmer gently for another 2 to 3 minutes. Add salt and pepper to taste, if necessary. Using a food processor, mix stew components together, leaving distinguishable chunks of vegetables amidst a creamy sauce. Mix in smoked salmon and serve.

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