Our Finnish friends are very fond of soups with milk in general and fish soups with milk in particular. They have a huge number of variants of salmon soup, we could hardly choose. However, no, it was not that difficult. This soup is tastier than all the others, primarily because it has smoked fish, which gives it an incredible flavor – a kind of rustic, or something. As if we cooked it over a campfire. Serve the soup with rye bread, ideally Finnish bread.
Ingredients
2 cups milk or low-fat cream
1 fresh gutted salmon weighing about 1.5 kg
200g of hot smoked salmon
4 small potatoes
1 medium carrot
1 small celery root
1 small fennel sprout
2 medium leek stalks (white part only)
1 tbsp flour
medium bunch of dill
Step by step recipe
Step 1.
Cut off the head, tail and fins from the fresh salmon. Remove the gills from the head and rinse well. Put the head, tail and fins in a large saucepan, pour 1.5 liters of cold water, bring to a boil over low heat, remove the foam, and simmer for 20-30 minutes. Strain the broth into a clean pot.
Step 2
Peel the fish of skin and bones, cut into filets and cut into 8 pieces. Cut the smoked salmon into thin strips.
Step 3
Peel carrots and celery and cut into thin julienne strips. Peel and cut the potatoes into quarters. Peel the fennel from the damaged top leaves, cut the flesh into thin slices. Cut the leeks into thin rings, rinse and dry.
Step 4.
Bring broth to a boil over medium heat. Place carrots and celery in the boiling broth first, after 10 minutes – potatoes and fennel, after another 5 minutes. – Leeks.
Step 5
When the soup is almost ready, add the raw filets and smoked salmon, cook for 2-3 minutes. At the very end add milk, stirred with flour and chopped dill. Season with salt, if necessary. Bring to a boil, remove from heat. Cover and leave to stand for 5 minutes. Place a piece of filet on each plate and stir in the soup and vegetables. Serve immediately.
By the way
Instead of salmon for this soup you can take any fish of the salmon family: pink salmon, trout, chum salmon. To make the broth transparent, first, do not let it boil vigorously, and secondly, strain it either through a cloth napkin, or through a tea or coffee filter (this is very convenient and reliable).