Salmon Soup - Lohikeitto
Serves 4 - 8
From the Cookbook Fire+Ice Classic Nordic Cooking
Darra Goldstein
The secret of this much loved Finnish soup is good
quality Salmon and good fish stock.
Ingredients
1 yellow onion, finely chopped
1 tbsp salted butter
4 boiling potatoes, peeled and cut into 3/4 cubes
Pinch of ground allspice
6 cups fish stock
Fresh ground pepper
1 thick slice sour rye bread, liberally buttered on one side
1 lb Salmon fillet, skin removed, cut into 1 inch pieces
6 to 8 tbsp heavy cream
1/4 cup fresh chopped dill
1- 2 oz jar salmon roe (or trout roe)
In a large stockpot over medium-low heat, saute the onion in the butter until soft but not brown, 6 to 7 minutes.
Add the potatoes and allspice, then stir in the stock and 3/4 tsp of salt. Season with pepper. Place the bread on the surface of the stock, buttered side up, and cover the pot. Simmer until the potatoes are just cooked, about 10 minutes.
With the slotted spatula, remove the bread (and eat it!). At this point you can either continue making the soup or turn off the heat and let it sit until you are almost ready to serve it. About 10 minutes before serving, return the soup to a simmer. Drop in the salmon and cook very briefly, until the fish is barely opaque, just 3 to 4 minutes.
Quickly stir in the cream and dill, making sure not to let the soup boil. Taste and add liberal grinds of pepper and more salt to taste. To serve, ladle into bowls and garnish each serving with a spoonful of roe.
Fantastic!!! Fresh Dill A Must!