Finnish Salmon Soup from a Whole Fish
50 min
A creamy fish soup on stock made from the salmon head, tail and bones. It simmers for just 20 minutes — no longer.
Ingredients
4 servings
Salmon(head, tail and bones from the fish)1 set
Potato2–3
Carrot2 pcs
Water2 l
Cream(20%)100 ml
Leek(a small stalk)1 pcs
Onion2 pcs
Butter1 tbsp
Bay leaf1 pcs
Black peppercorns(allspice)to taste
Saltto taste
Dillto serve
Instructions
1
Char the unpeeled onion and the carrot in a dry pan.
2
Simmer the stock with the vegetables (carrot, onion, leek) and the spices — bay leaf and allspice. Cook for 20 minutes, no longer.
3
While the stock simmers, fry finely diced carrot and onion in butter.
4
Strain the stock and pick the fish off the bones.
5
Cook the potatoes in the stock and add the fried onion and carrot.
6
Once the vegetables are done, add the cream and cook for another 3–5 minutes. Return the fish. Serve with dill.