I recently went to Finland for the first time and was told to try this soup. I finally did try it the day before I went back home, fell in love with it, and it was one of the first things I made for myself once I was home again.
Notes:
- I used white onion because the store did not have leeks in stock when I went shopping for ingredients.
- I would add some salt when making the fish stock to get some layers of salt in the dish, rather than adding it all at the end.
- I did not use all 20g of the fresh dill (maybe only about 12-15g) and thought that was plenty.
- I served the soup with garlic toast and roasted Brussels sprouts.
Verdict: It was really nice! Finnish salmon definitely tastes better than the kind we can get in the midwestern US. I will admit that this is not my favorite way to eat salmon (salmon is expensive where I live and I prefer baking or broiling it to serve as the main part of a meal) but the soup itself was good, and I would make it again if I didn't want to bake or broil my salmon.
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RECIPE: Finnish Salmon Soup (Sue Moran, The View from Great Island)
