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Salmon soup Flavourful salmon soup made with slowly simmered, strong fish stock is a Finnish summer treat. Besides salmon, you can use white fish like perch, pike-perch and powan in making a traditional Finnish fish soup.

The stock for this soup is cooked with leftover fish trimmings, vegetables, spices and water.

When buying the salmon, ask your fishmonger for extra trimmings from several lean fish as well, like perch, pike, bream, pike-perch, roach, cod, etc, as using salmon trimmings only would make the stock too oily and gelatinous.

2 - 4 medium new potatoes
1 - 2 medium carrots
white part of leek
homemade fish stock
medium-sized salmon fillet, skinned
lightly chopped fresh dill

Prepare the fish stock following the instructions given here. You can do this a couple of days earlier. Sieve the cooked stock and set aside to wait (or chill and store covered in refrigerator, if you will not prepare the soup immediately).

Scrape or peel the potatoes and carrots and cut them in small pieces or cubes. Thinly slice the white part of the leek. Place the vegetables in a saucepan.

Bring the fish stock to the boil in another saucepan. Pour some of the hot stock over the vegetables, just enough to barely cover them. Bring the mixture to the boil and simmer until the vegetables are tender. Add the rest of the fish stock and bring to the boil.

Cut the salmon flesh in thick, short strips or cubes and add them to the hot stock. Let the soup simmer for a couple of minutes or until the salmon has turned opaque. Sprinkle lots of chopped dill on the soup and serve immediately with buttered slices of good, fresh dark rye bread, like island-baked bread.

Recipe source: family recipe.


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