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Finnish Salmon Soup (Lohikeitto)


Category: Soup - (241)
Origin: Finland
Source: http://www.alternativefinland.com/finnish-salmon-soup-lohikeitto/


In times past, Finnish food was seasonal; in winter there were no easily available green vegetables, etc., as there are now � and the primary purpose for food was to provide energy in the harsh climate. As a result many traditional Finnish recipes are simple dishes consisting of meat (or fish) and easily stored staples such as potatoes. Lohikeitto is one of these traditional dishes � and as a bonus, it’s easy to prepare. As with many Finnish recipes, Dill is used for flavouring (Finns seem to like their Dill).

Ingredients:
- Tbsp Butter (you can use Olive Oil as an alternative)
- 1 Brown or Yellow Onion, finely chopped
- 4-5 Potatoes (buy a firm variety as they need to retain their shape through cooking)
- 1.25 litres Fish Stock
- 1/2 kg Fresh Salmon Fillet, cubed
- 100-200 ml Cream (or Milk, if you prefer a thinner soup)
- 1 cup Fresh Dill, finely chopped
- 5 pieces Bay Leaf
- Dash of sea salt
- Dash of pepper
- Dash of Allspice
Preparation:
1. Cut the potatoes roughly into 1-inch cubes, and keep in water to prevent discolouration
2. In a large saucepan, simmer the chopped onions in the butter over medium heat until soft
3. Add peeled and diced potatoes and then enough water to just cover the potatoes. Turn up the heat to high, cover the saucepan with a lid, bring to a boil and cook the potatoes until they are just soft, adjusting the heat down as necessary
4. Add the cubed salmon to the pot and cook until it is mostly opaque (this will take about 5 minutes, if that). Do not stir the soup so as not to break up the salmon
5. If you want to keep the Salmon cubes looking like cubes, once the salmon is cooked, remove from the soup and set aside
6. Add the fish stock and cream, along with a sprinkling of salt and pepper to taste, with just a dash of Allspice. Cook for 5-10 minutes.
7. If you prefer a thicker soup, as I do, add cornstarch slurry (mix 1 Tablespoon of cornstarch and 1 Tablespoon of water, stir to dissolve the cornstarch) to the soup and simmer until the soup has thickened
8. Take off the heat and stir in the fresh dill
9. (If you removed the salmon cubes, transfer the cooked salmon into individual bowls and ladle the soup over
10. If you want to add a touch of artistry to the presentation, place a small sprig of dill on top of the contents of each bowl
11. Serve with rye bread and butter.

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