Our Finnish friends love milk soup in general and fish soup with milk in particular. They have several options for salmon soup, but we had a hard time choosing them. But no, it wasn’t that hard. This soup is more flavorful than anything else, mainly because it contains smoked fish, which gives it a wonderful aroma, kind of rustic, or whatever you like. As if we cooked it on fire. Ideally, serve the soup with Finnish rye bread.
- 2 cups milk or not-too-heavy cream
- 1 fresh gutted salmon, approximately 1.5 kg
- 200 g hot smoked salmon
- 4 small potatoes
- 1 medium carrot
- 1 small celery root
- 1 small head of fennel
- 2 medium stalks leeks (white part only)
- 1 st. l. flour
- medium bunch of dill
STEP-BY-STEP COOKING RECIPE
Cut off the head, tail, and fins of the fresh salmon using a chef knife set. Rinse the head well after removing the gills. Put the head, tail, and wings into a large saucepan, add 1.5 liters of cold water, bring to a boil over low heat, skim off the foam and cook for 20-30 minutes. In a clean saucepan, strain the finished broth.
Peel the fish from the skin and bones, cut it into fillets and cut it into 8 pieces. Smoked salmon should be cut into thin strips.
Peel the carrot and celery and cut them into thin strips. Once the potatoes have been peeled, cut them into pieces. Peel the fennel from the damaged upper leaves and cut the flesh into fine pieces. Cut leeks into thin slices, wash, and dry.
Place the broth over medium heat and bring it to a boil. In the boiling broth, put carrots first with celery, after 10 minutes – potatoes and fennel, after another 5 minutes, lake n.
When the soup is almost done, add raw fillet and smoked salmon and cook for 2-3 minutes. Finally, add milk mixed with flour and chopped dill. Go outside if necessary. Removing the pot from the heat after it comes to a boil. After 5 minutes, cover with a lid and let stand. Place a piece of fillet on each plate and pour over the vegetable soup. Serve immediately.
Read Other: Cooking Welsh Rabbit