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Smoked Salmon and Celery Root Bisque  Because chef Michael
Allemeier uses a type of half-smoked Pacific chum salmon with a
deep color, his bisque is an intense pink. You can use any type
of hot- or cold-smoked salmon—just make sure the fish isn't too
salty.  slideshow Amazing Seafood Recipes  You Might Also Like
The Dish The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day. How we
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