SMOKED SALMON SOUP
This creamy and rustic soup is a traditional dish from Finland, the origin of the owner family of Carsin. For some of the events at Carsin, Nea will smoke a ton of salmon and make this famous soup for our guests. You can also make it from un-smoked salmon, so no worries if you don’t have access to a smoker.
Ingredients for 6 people
600 g of salmon fillet, bones taken out
3-4 big potatoes
4 big carrots
2 leeks
5 dl heavy cream
10 dl of fish stock
butter
salt
6 entire black peppers
0,5 dl chopped fresh dill
Chop the leeks and carrots into small pieces and sauté them in a big casserole with some butter. Don’t burn them, just sauté them. Add the fish stock and peeled and chopped potatoes. Simmer for about 20 minutes until the potatoes are cooked. Add cream, dill, salmon and season with salt and pepper. Simmer for another 5-10 minutes.
You can use either fresh salmon or hot smoked salmon. Nea smokes the fresh salmon for about 20 minutes with hickory chips and 4 cubes of sugar to bring the colour. But if you prefer, you can also just chop a fresh fillet and add that to the soup, the salmon will cook in 5 minutes.
Serve with slices of rye bread and a fresh white wine, such as Blanc de Carsin.
