Donal Skehan’s Seafood Chowder | Food Photography Ireland

After working on a few seafood projects I was inspired to pull together this nice seafood dish using a bit of the salmon I was lucky enough to take with me after the Hanlon Smokehouse shoot. I knew immediately that famous Irish chef Donal Skehan’s well known chowder was the recipe would fit the bill and I was very pleased with how it turned out.

The dish consists of the afore mentioned smoked salmon, clean mussels, smoked haddock I picked up at Kish Fish in Smithfield, pancetta (an unrivalled salted meat in my opinion) and potatoes to absorb the mixture of flavours and add substance.

All though I didn’t stray too far from Donal’s technique, I found that substituting the black pepper with crushed pink peppercorns gave things a pleasant lift.

I highly recommend you take the time to make this humble, hearty winter treat for yourself. The comprehensive recipe can be found on Mr. Skehan’s blog if you fancy a go at it.