Salmon soup is one of Finns’ favorite soups. It belongs to both everyday life and celebrations.
Sprinkle dill oil over the salmon soup. You get a delicious taste. Rosa Bröijer
On Independence Day, many people want to respect domestic ingredients and Finnish food traditions. So does the chef Risto Mikkola.
Independence Day is a very important holiday for Mikkola. Then he calms down at home.
Mikkola wants to offer Iltalehti’s readers an easy recipe for Independence Day, from which you can make a very festive dish with small chips.
Salmon soup is suitable for Independence Day in many ways. It is the favorite dish of many Finns, the ingredients are domestic and the soup is easily prepared.
– I’m from Oulu, so salmon is an important ingredient for me, Mikkola states.
But you can also use rainbow trout.
In order to get the finest food, don’t put the fish in the broth, but fry it separately and portion it over each diner’s portion.
Frying under pressure makes the skin of the salmon crispy. Rosa Bröijer
Fry the salmon under pressure
If you want delicious crispy salmon skin, fry the fish under pressure. Remember that you want to eat the crispy skin, so it must be scaled.
When frying under the weight of the salmon, put the piece of fish on a hot and greased pan, skin side down. Place baking paper on top of the fish so that it doesn’t get dirty. And then weight on the salmon. For example, a pot or frying pan is suitable as a weight.
Cook for about two minutes per side. Let the fish fry in peace, do not move it in the pan. The skin of the fish will just tear if you touch it too soon. At first, the plate is hot, but halfway through, adjust the heat to half.
If the salmon is not scaled, the meat side is removed first and only then the skin side. But then you shouldn’t eat the skin.
There is no carrot in Mikkola’s salmon soups, only potato, onion and dill. So this time too. The creamy and rich taste of the soup comes of course from the cream, but also from the runny processed cheese.
An important element of the dose is pine oil. It gives the soup the taste of Finnish forests.
Salmon soup is always a key choice. Rosa Bröijer
Independence Day salmon soup
0.8 kg of solid potatoes in cubes
1 large onion chopped
8 dl of water
2 bay leaves
8 whole allspice
600 g salmon fillet (4 x 150 g pieces)
1 can (250 g) of runny processed cheese (e.g. Koskenlaskija Ruoka & Dippi)
1 dl whipped cream
1 teaspoon of salt
1 dl of dill
1. Peel and dice the potatoes. Boil them and the onion until cooked in water seasoned with salt, bay leaves and allspice.
2. Add cream and runny processed cheese. Bring to a boil. Add chopped dill on top. Check the taste.
3. Fry the salmon portions in a pan until crispy and season with salt.
4. Portion salmon soup on a plate and place a piece of fried salmon on top and finish with dill pine oil.
5. Serve with rye bread and butter.
Coniferous oil
1 dl washed pine needles
1 pot of dill
0.5 tsp of salt
2 dl rapeseed oil
1. Put all the ingredients in a blender and puree at full power for 2 min.
2. Strain the oil through a cloth or filter bag and spoon the clean oil over the soup.
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