Tuesday, 2 July 2019

Recipe 86: Finnish Salmon Soup

Finnish Salmon soup, known as Lohikeitto in Finnish language, is one of the most popular dishes in Finland. Having lived in Finland for a few years now, I have tried it at restaurants several times. So it was high time that I make it at home!

This is one of the simplest and tastiest soups I have ever had. It is quite a well- known fact that Finnish people are shy, polite and lover of simple living. I feel this dish perfectly represents the Finnish culture, simple yet flavourful. 

The recipe uses simple ingredients like salmon fish, leeks, potatoes, carrots and some fresh dill. The creamy broth adds to the taste further. An easy way is to use store- bought fish stock cubes, but here I have used the discarded fish skin to make the stock myself.

Let's take a look at the ingredients and the method. The recipe yields a serving for 4 people.

Ingredients:

  1. 1 leek, washed, trimmed and sliced
  2. 1 carrot, peeled and diced
  3. 450gm potatoes, peeled and diced
  4. 400gm salmon fish fillet, deboned, deskinned (reserve the skin) and cut into small chunks (click to buy Wild Alaskan Salmon)
  5. 5 cups (1.25l) water 
  6. 1 cup (250ml) light cream (heavy cream is used in traditional recipe)
  7. 1 cup fresh dill
  8. 1/4 cup unsalted butter
  9. Salt and Pepper to taste

Method:

To make the fish stock, add water and the discarded fish skin from the fillet to a saucepan.
Bring to a boil and simmer for 10 minutes on medium heat.
Your stock is ready.
Melt butter in a separate pot and sauté the leeks until translucent and soft.
Add the diced potatoes and carrots.
Immediately add the strained fish stock.
Let it boil on medium heat until the vegetables are tender.
Add the fish chunks and cook for a few minutes.
Slowly stir in the cream and add the chopped dill.
Finally add the salt and ground pepper to your taste.
Turn off the heat and let it sit for 10 minutes before serving.

Enjoy a bowl of hot salmon soup, sprinkled with some fresh dill accompanied by traditional Finnish dark rye bread.

The soup also serves as a great leftover. The taste matures and is even better!

Enjoy your meal!


Sohini Nandi
Hello from the Land of Santa Claus!
Professionally I am a Conservation Architect. That means I spend most of my time snooping around dilapidated and haunted buildings. I love the smell of old damp lime washed walls. Sorry to put you off with all the unpleasant details.
Now for the fun facts. I have been living in this extremely cold socialist country (its Finland, for the people who are still guessing!) for a few years. But I was in London doing my second post-graduation (University College London) and working on a few projects for the last 1.5 years.
Being a culture enthusiast, I have travelled far and wide in Europe learning culture and trying the unique local cuisines. Yes, I am a foodie too!
In SpicesnSecrets I will be sharing some of my experiences for similar lost souls in an alien country.
Cheers to life!










*Affiliate Link



0 comments:

Post a Comment