Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.

Ingredients Edit

Directions Edit

  1. In Dutch oven sauté leeks, carrots and pepper in butter until tender then stir in flour, salt and cayenne.
  2. Gradually add milk stirring constantly and cook and stir until thickened and smooth.
  3. Stir in tomato juice.
  4. Remove bones and skin carefully from salmon then break into chunks and stir gently into the hot mixture.
  5. Heat through but do not boil.
  6. Serve at once garnished with 2 lemon slices.
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