Instructions: In a saucepan combine the potatoes, peeled and cut into 1/4-inch cubes, 1/4 teaspoon of the salt, and milk, bring the liquid to a boil, and simmer the potatoes for 10 minutes, or until they are almost tender. In another saucepan cook the onion in the butter
* and broth over moderately low heat, stirring occasionally, until it is softened, put the salmon steak on the onion, and sprinkle it with the remaining 1/4 teaspoon salt, the white pepper, and lemon juice. Cook the salmon, its surface covered with a buttered round of wax paper and the pan covered with a lid, turning it once, for 8 to 10 minutes, or until it is just firm to the touch, and transfer it with a slotted spatula to a plate. Sprinkle the flour over the onion and cook the mixture, stirring, for 3 minutes. Add the milk mixture, whisking, and simmer the mixture, stirring occasionally, for 5 minutes.

Add the salmon steak, breaking it into chunks, the smoked salmon, dill, and additional white pepper and salt to taste, cook the chowder over moderate heat, stirring occasionally, until it is heated through.

Yield: 4 cups, 2 servings

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