St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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SMOKED SALMON SOUP (or, any smoked fish for that matter) 

This is a good use for smoked fish that has either been around too long 
or is too strong or coarse for other use; although I like it with smoked 
lake trout or the best salmon I've got, it also works good with mullet. 

1 lb or so smoked salmon (fish) 
2 tsp salt 
4 potatoes, diced 
6 cups water 
1/4 tsp or so cracked black pepper 
3/4 to one cup fresh young spinach (though I've used frozen) 

Break up the fish into bite-sized pieces; add potatoes, water pepper and salt; 
bring to a boil and cook until potatoes are done. 
Add spinach, simmer for 5 minutes and serve. 

- pax - 
Andrew H. Auld; under another winter snow alert in Lockport, NY 

From: "Andrew H. Auld" 
Date: Sun, 4 Mar 2001 
Subject: Recipes for Lent