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Finnish Salmon Soup with Cream
Instructions
I prepare the ingredients from the list for the salmon soup with cream.
I peel the potatoes, wash them and cut them into small cubes.
I pour the water into a pot, add the bay leaf and the peppercorns, and tip in the diced potatoes. I put it on the heat and cook the potatoes with the spices over low heat for 20 minutes.
I peel the onion and chop it finely.
I peel the carrot, wash it and grate it on a coarse grater.
I heat the oil in a pan and sauté the vegetables until soft, 3–4 minutes.
Once the potatoes are ready, I add the sautéed onion and carrot to the pot. I cook it for 5 minutes.
I rinse the salmon pieces in cool water. I remove the skin and take out any bones. I lower the salmon into the vegetable broth and cook it at a gentle boil for 5 minutes.
Then I pour in the cream in a thin stream. Since salmon is a fairly fatty fish, I use 10% cream.
I season with salt to taste. I stir, bring it to a boil and take the pot off the heat.
The Finnish-style salmon soup with cream is ready. I leave it to steep for 5 minutes.
I serve the soup hot, straight away. I add chopped dill and a slice of lemon to each bowl.Bon appétit!
Tips
- 1
10% cream is ideal for fatty salmon. 33% cream would be too "heavy", while 5% would not give that "velvety" feel.
- 2
Pour the cream in a thin stream – not all at once, and keep stirring. This stops the cream from "curdling" with the heat.
- 3
Salmon must be skinless and boneless. The skin makes it "tough", and any bones will turn up in the bowl.
- 4
Cook the fish for just 5 minutes – tender salmon cooks quickly. The same principle applies to other kinds of fish soup made with red fish.
FAQ
How do I choose salmon? +
Fresh or chilled salmon is ideal – bright pink, firm flesh with no "grey" streaks. If it is frozen, thaw it in the fridge for 8–12 hours. A 300 g piece is a standard portion of fillet or belly. Salmon belly is a "budget" alternative (around 50% cheaper than fillet) and is especially tasty in soup. The tail piece works too. The salmon head is a premium option (see the separate recipe). Wild salmon is preferable to farmed – it is more aromatic. Fresh fish has no strong "fishy" smell.
What can I use instead of salmon? +
Alternatives include trout (gentler), chum salmon (a budget option) and pink salmon (the most budget-friendly, less fatty). For a "premium" soup, use sockeye or king salmon. The salmon head makes a premium soup too. Frozen fish is acceptable, but fresh is more aromatic. Red-fish bellies from the shop are often on sale and are excellent for soup. Do not use smoked varieties – they will give a "smoky" taste.
How long does the soup keep? +
In the fridge, in a covered pot, it keeps for 2 days. Cream soups go off quickly, so I would not keep it any longer. Reheat it over low heat, without letting it come to a vigorous boil (the cream may "curdle"). In the microwave, give it 3 minutes. I do not recommend freezing it: the cream and fish lose their texture after thawing. Make it for 1–2 meals. To freshen it up when reheating, add fresh dill and lemon. For a "lunch to go", use a thermos. Do not leave it at room temperature for longer than 2 hours – tender fish and cream spoil quickly.
What do I serve the soup with? +
The Scandinavian classic: with a wedge of lemon (essential!) and a sprig of dill. With black or rye bread, or rye crackers. With a teaspoon of sour cream for double creaminess. With a glass of dry white wine (Riesling, Chardonnay) for a restaurant-style serving. For a "winter lunch", serve it with warmed bread. Garnish with a wedge of lemon and fresh dill. For a "lighter" option, skip the bread and serve it with a green salad.
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