Ordinary Finnish Salmon Soup

The ordinary Finnish fish soup - no matter what kind of fish - always includes milk in the broth. In my version it is replaced with cream and butter. I wonder why... Unfortunately the picture of the fantastic dish did not succeed very well. I´m deeply sorry for this.



600 g potatoes, firm that do not flake apart as they are cooked
700 g salmon fillet, without bones and visible fat
300g root fruits and onion (carrot, leek, turnip, celeriac)
1 big onion
1 bunch of dill
2 dl whipping cream
100 g salted butter
2 bayleaves
10 allspice peppers
1 slice of sour dough rye bread
Water

Peel the potatoes and cut then into big pieces. Dice the root fruits and the onion. Heat up a big kettle and put in the butter. Put in all the veggies and let them fry in the butter for a while. Add the bay leaves and the peppers.

As the veggies start to look nice, add some water to cover the veggies. Let cook for 20 minutes.

Dice the salmon and remove it from the skin. Chop the dill. Put the salmon dices into the slowly cooking soup and add also the dill after a while. Add the cream and give it all a stir. Spread some butter on the rye bread and put the bread upside down on top of the soup and let it spread out the flavors of the bread and butter.

Check the taste and complete with salt and pepper.

Build some nice portions on soup plates and enjoy with rye bread and the drink of your choice. White wine is nice. Many Finns prefer to drink milk to this perfect dish. (I don´t).