Finnish Fish Soup with Smoked Salmon

Ingredients

Smoked salmon 200 g

Salmon 1500 g

Water 1500 ml

Potatoes 4

Carrots 1

Celery (root) 1

Fennel 1

Leek 1

Flour 1 tbsp

Milk 2 cups

Cut off the head, tail, and fins from the raw salmon. Be sure to remove the gills from the head. Place in a saucepan, cover with cold water, bring to a boil over low heat, skim off any foam, and simmer for 15-20 minutes with the lid open. Strain the broth.

Fillet the remaining fish and cut into 8 pieces. Cut the smoked salmon into strips.

 Cut the carrots and celery into strips. Peel and quarter the potatoes. Cut the fennel lengthwise into several pieces, and the leek into rings.

In the gently simmering broth, add the carrots and celery first, then add the potatoes and fennel after 10 minutes, and then the leeks after 5 minutes.

When the soup is almost ready, add the raw salmon fillet and smoked salmon. Simmer for 2-3 minutes. Finally, add the cream or milk mixed with flour and the torn dill. Add more salt, if needed. Bring to a boil, remove from heat. Cover and let stand for five minutes.

Add a piece of salmon fillet to each serving, and add the broth and vegetables.

Serve with Finnish rye bread.

Enjoy!