Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 469 kcal | 133 kcal |
| Protein | 32.9 g | 9.3 g |
| Fat | 28.9 g | 8.2 g |
| saturated | 12.2 g | 3.5 g |
| Carbohydrate | 13 g | 3.7 g |
| sugars | 9.3 g | 2.6 g |
| Fibre | 6.9 g | 2 g |
| Sodium | 208 mg | 59 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1/2 cup dehydrated carrots and peas
- 1/2 cup dehydrated canned smoked salmon
- 1/4 cup of powdered coconut milk
- Dried dill
- Salt, to taste
- Pepper, to taste
Instructions
- Bag the coconut milk powder apart from the salmon and the vegetables. It is fine and greasy and it coats everything it sits against, which slows the carrots down when they should be drinking.
- Cover the salmon, carrots and peas with cold water and leave them ten minutes off the heat. Dried fish takes water back far more readily cold than in a boiling pot, where the outside sets first.
- Use only enough water to just cover. This is a chowder, and every extra splash has to be either boiled away or lived with.
- Bring it to the boil and pull it off immediately. The salmon is already cooked and smoked, and a rolling boil shreds it to fibres while driving the smoke straight out of the pot.
- Whisk the coconut milk powder in off the heat, then leave it covered somewhere warm another ten minutes. That rest is where the carrot finishes and the broth thickens.
- Add the dill right at the end. Dried dill gives up its flavour within a few minutes of heat and it is the only green note in the bowl.
- Season last, after tasting. Smoked salmon carries its own salt and how much varies enormously between tins.
- The dry components keep six months bagged in a cupboard, with the coconut milk powder in its own sealed bag. It turns rancid before anything else does and it takes the smell of the whole kit with it.
