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salmon

Salmon Soup (Finnish Lohikeitto)

Salmon Soup (Finnish Lohikeitto)

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This dish is common in Finland and other Scandinavian countries. It typically consists of salmon fillet, potatoes, carrots, and leeks. Adding herbs also enhances the soup’s flavor. Many people make this soup with cream, but I have found and been taught that this soup is more authentic without cream, and instead, a good amount of butter is used, which makes the soup richer. The secret to a good Lohikeitto is the broth. At the market and in stores, you can find salmon or other fish soup kits, which contain a decent amount of fish bones, heads, fins, and everything that, when boiled for a long time, results in a rich and flavorful fish broth. The idea for this dish was given to me by a lovely person who lives in Finland, and following their recommendation, I did not take the easier route of using cream in the soup, which automatically makes many dishes tastier but also different.
Since this is still a blog, it’s appropriate to also write about the ambiance. I have written food recipes in hotels in different countries, enjoying the hospitality of Tuscany, and in many other places. This time, I’ll write while looking out of the window of a room at Maarjamõisa Hospital, enjoying the view of the atrium.


Preparation time: Broth preparation 2-3 hours, soup preparation about 45 minutes to 1 hour Difficulty: Rather easy
Quantity: About 5-6L of fish soup

Ingredients:
Broth:
1.5 to 2 kg salmon soup kit (bones, fins, heads)
3 stalks of celery
2 medium onions
3 bay leaves
8-10 black peppercorns
Sea salt for seasoning
Soup:
1 kg salmon fillet, skin removed and cut into desired pieces
4-5 medium potatoes, peeled and diced, or left as-is for fresh potatoes
300-400 g young, thin carrots, sliced into rounds
1 large leek, halved and thinly sliced
A generous handful of chopped dill
100 g butter
Sea salt and black pepper for seasoning

Instructions:

  1. To prepare the broth, pour water into a pot, add the salmon soup kit, onions, celery, and heat over medium-high heat until boiling.
  2. Reduce the boiling temperature; fish bones produce a lot of foam, remove it with a skimmer until no more foam forms.
  3. Reduce the heat to low, add bay leaves, black peppercorns, and season with sea salt.
  4. Simmer the broth for 2-3 hours over low heat, remove the fish bones and other components, and strain the broth through a finer sieve into another cooking pot.
  5. While the broth is cooking, remove the skin from the salmon fillet, cut the fish into desired pieces. Dice the potatoes, slice the carrots into rounds, cut the leek in half, wash, and chop into small pieces.
  6. Add the potatoes, carrots, and leek to the soup, and cook until the carrots are almost tender, chop the dill and add it to the soup. If desired, you can also add chopped parsley, but it’s not necessary.
  7. Add the salmon fillet pieces to the soup and stir gently. Let the soup simmer for about 8-10 minutes, add the butter and let it melt.
  8. Serve the soup hot, garnished with chopped dill. The soup improves as it sits, it’s important not to stir it too vigorously to avoid breaking the delicate fish pieces.
    Ready!!
Two ways poke

Two ways poke

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In Hawaiian, “poke” means to slice or cut into pieces. There are various concepts of poke, ranging from simple ones with raw fish to something crispy, something spicy. The beginnings of modern poke are considered to be in the 1970s. In the last 20 years, poke has spread worldwide and has become very popular in many countries around the world. Poke preparation combines Japanese cuisine and Hawaiian traditions. It incorporates elements from both. Today’s pokes typically include sticky rice as a staple, as well as fish, mostly raw, but there are also options with cooked fish. Meat and grilled meat variants are also common. It’s spring, and it seemed to me that I could try to capture some Hawaiian traditions and flavors. I put together two poke variants, one with tuna (ahi) and the other with salmon. As far as I have read, these are probably the two most common fish components for making poke, along with octopus (tako). All other components can be left to the imagination, but I put together recipe options that could be used to make a good poke bowl. Pokes could include some kind of fish or meat ingredient, rice, fruit, something vegetarian, and definitely something crispy.

Preparation time: about 1 hour
Difficulty: Easy
Quantity: serves up to four

Ingredients:
Common ingredients:
1 cup sushi rice
Light soy sauce
100g Wakame salad
Sesame seeds
Sriracha mayonnaise

Salmon Poke
200 g raw salmon fillet
2 tbsp mirin
1 tbsp sushi vinegar
Handful of crushed macadamia nuts
Piece of fresh chili
2 shallots, sliced marinated for 15 minutes in a mixture of light soy sauce and rice vinegar 150 g soybeans
Pinch of dried fried onions
250 g fresh pineapple, diced and mixed with a tablespoon of sriracha mayonnaise

Tuna Poke
250 g raw tuna fillet
Handful of chopped green onions
250 g fresh mango, diced and mixed with a tablespoon of sriracha mayonnaise
2 tbsp dark soy sauce
1 tsp sesame oil
Piece of thinly sliced white radish or red radish

Preparation:

Common parts:

  1. Cook the rice. Measure one cup of rice into a heavy-bottomed pot and add twice the volume of water. Season lightly with sea salt. Bring the rice to a boil, reduce the heat to low, and cook until the water is absorbed. Gently fluff the rice, transfer it to a bowl, and cool it down as quickly as possible.
    Salmon Poke:
  2. Cut the salmon fillet into desired pieces, add 2 tbsp mirin and 1 tbsp sushi vinegar. Mix and let marinate for about 15 minutes.
  3. Peel and dice the mango into desired pieces. Add 1 tbsp sriracha mayonnaise and mix. Let marinate for about 15 minutes.
  4. Coarsely crush the macadamia nuts.
  5. Cut two shallots into wedges, add 1 tbsp light soy sauce and 1 tbsp sushi vinegar, mix, and let marinate for 15 minutes.
  6. Slice a piece of fresh chili.
  7. To assemble the bowl, place cooled rice in a bowl, add fish, sprinkle with crushed macadamia nuts, add seasoned mango, shallot wedges, soybeans, sliced chili, and Wakame seaweed.
    Tuna Poke:
  8. Cut the tuna fillet into desired pieces, and mix with 2 tbsp dark soy sauce, 2 tbsp light soy sauce, and 1 tsp sesame oil. Sprinkle with sesame seeds, mix, and let marinate for about 15 minutes.
  9. Dice the pineapple, add 1 tbsp sriracha mayonnaise, mix, and let marinate for about 15 minutes.
  10. Slice the radishes thinly, and chop the green onions.
    To assemble the bowl, place cooled rice in a bowl, add fish, sprinkle with more sesame seeds, add seasoned pineapple, dried fried onions, green onions, and Wakame seaweed, and radish slices.
    Decorate the bowls with dried or fresh edible flowers.
    Ready!!
Fisherman’s Pie

Fisherman’s Pie

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Fisherman’s Pie, or Fish pie, is a British food classic. Although not much like the classic savory pie, this dish is somewhat similar to Shepherd’s Pie, where the filling is topped with mashed potatoes instead of pastry. This dish is made using either fresh or smoked fish, often using white fish like cod, haddock, or another white fish, but salmon variations are also common, sometimes incorporating shrimp in the preparation.

The fish is seasoned with herbs, sometimes including onions and garlic. The fish is cooked in a pan, mixed with a white flour-milk sauce (similar to béchamel sauce), covered with mashed potatoes, topped with grated cheese—Cheddar and Parmesan are suitable—and baked until the mashed potatoes begin to turn golden brown. Historically, this dish has been mentioned in 19th-century cookbooks and possibly even earlier. It’s a substantial meal suitable for the whole family.

Preparation time: about 1 hour
Difficulty level: Medium
Serves: 4 to 6

Ingredients:
Filling:
About 600 g cod fillets
About 300 g salmon fillets
600 ml milk
3 tbsp flour
75 g butter
A pinch of ground nutmeg
Ground black pepper and sea salt
200 g leeks, finely chopped
A handful of chopped parsley, dill, and green onions
1 medium onion, finely chopped
2 medium garlic cloves, finely chopped
3-4 tbsp cooking oil for frying fish

Mashed Potatoes:
8-9 medium potatoes
60 g butter
100 ml cream
Sea salt for seasoning
100 g grated Parmesan or Cheddar cheese

Preparation:

  1. Peel and boil the potatoes in salted water until tender.
  2. Meanwhile, cut the fish fillets into pieces about 2-3 cm in size.
  3. Chop leeks, onion, garlic, green onions, dill, and parsley.
  4. Heat cooking oil in a heavy-bottomed pan and lightly sauté onions, garlic, and leeks. Add the fish and let it simmer in its own juices for about 5 minutes.
  5. Prepare the sauce by melting 75 g butter in a heavy-bottomed pot, add flour and mix with butter until smooth. Gradually add milk to the flour mixture, stirring constantly to prevent lumps. Season the sauce with black pepper, sea salt, and a bit of nutmeg.
  6. Add herbs to the fish, season the mixture with black pepper and sea salt. Mix and set aside.
  7. Add the white sauce to the fish mixture, stir well, and pour into a baking dish, smoothing the top.
  8. Once the potatoes are tender, drain the water, let the potatoes steam with the lid on, and mash them with a potato masher or blend until smooth using a fork or immersion blender. Add 60 g butter and cream, mix until smooth.
  9. Spread mashed potatoes evenly over the fish mixture in the baking dish or use a piping bag to create decorative patterns.
  10. Sprinkle grated cheese over the mashed potatoes.
  11. Bake at 200 degrees Celsius for 25 to 30 minutes until the mashed potatoes turn golden.
  12. Let the pie cool for about 15 minutes before serving. The fish mixture should be slightly fluid, not thick.
    Serve with a fresh salad.
    Ready!!
Salmon packages

Salmon packages

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This food is fish and vegetables baked in the oven with vegetables, lemon, and a little white wine, wrapped in baking paper. It is simple and light food for the lunch or dinner table. There are many ways to prepare this dish, but I prefer a slightly more time-consuming way, which gives a much tastier result. Namely, before I wrap the fish on paper, I lightly brown the fish and vegetables in a pan and lightly brown the lemon. This food is nice to offer to guests, the eater can wrap out his food from the paper and start eating. The recipe uses salmon, but you can make this dish using any fish fillet.

Preparation time: 45 minutes
Level: Easy
Serves: two

Ingredients:
500 g salmon fillet or white fish fillet
100 g of fresh fennel, sliced
100 g carrots, suitably sliced
100 g of broccoli in desired pieces
50 g frozen or fresh green peas
Two lemon slices
50 ml of white wine
40 ml cooking oil for browning vegetables and fish
Sea salt and black pepper to taste
A little dried oregano for seasoning
40 g herb butter (if desired)

Preparation:

  1. Cut the vegetable. Slice the fennel, and carrot lengthwise, break the broccoli into bite-sized pieces as desired, and slice the red pepper.
  2. Heat cooking oil in a pan, and brown the vegetables for about 5 minutes on high heat, with tasteless sea salt, pepper, and a pinch of oregano.
  3. Spread two sheets of baking paper on the work surface, and pour the garden fruit in the middle of the sheets of paper.
  4. Brown the salmon fillet in a pan for about 3 minutes on both sides, season with salt and pepper, and place on top of the vegetables.
  5. Cut two slices of lemons and fry on each side for about 1 minute and place on a piece of fish. If desired, add a spoonful of herb butter to the piece of fish.
  6. Add a splash of white wine to the fish and vegetables and roll up the fish package. Fold one side of the baking paper over the fish and vegetables, then fold the sides and finally fold the fourth side under the fish packet to hold the package nicely together.
  7. Place the finished fish packets on a baking sheet and bake at 200 degrees C for 20 minutes.
  8. Serve the fish packet with paper, so that the eater can unravel it himself.
    Ready!!
Gravlax with horseradish-mustard gravy

Gravlax with horseradish-mustard gravy

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Gravlax means buried or dug in salmon in translation. It is a Scandinavian classic dish. Norway, Sweden, Denmark, and occasionally Finland are mentioned in the writings when it comes to gravlax. Salt was an expensive spice and it wasn’t easy to get. The fish was salted with a small amount of salt and turned into a birch bark and dug into the ground, where it did not rot but fermented slowly. Nowadays, such procedures are probably not done anymore, but instead of that one of the best ways to salt the fish that I know is discovered. The fish is salted with a mixture of salt and sugar, a little white pepper, and a small amount of vodka are added and kept at a temperature of a day or a few +4 degrees to turn fish fermented and delicious. The fish is then covered with fresh, chopped dill, cut into thin slices, and eaten with bread, rice cakes, Yorkshire pudding, or other garnish, or used as a snack.

Preparation time: 15 min preparation, 24h fermentation time
Level: easy
Quantity: one whole salmon filet

Ingredients:
Fish:
One skinned salmon filet, bones removed
3 tablespoons brown sugar
3 tablespoons sea salt
1 teaspoon finely grated lemon zest
2 tablespoons finely chopped dill
a little finely ground white pepper
30 ml of vodka
A large handful of fresh finely chopped dill
to serve

Gravy:
100 g of sour cream
1 tablespoon horseradish
1 teaspoon dijon mustard
for seasoning with sea salt and black pepper

Preparation:
1. Mix the sugar, salt, vodka, lemon zest, finely chop the dill stalks and add to the mixture.
2. Lightly grease the salmon filet with the mixture and wrap in cling film, let stand at +4 degrees for 24 hours.
3. Finely chop fresh dill, and cover with a good thick layer of chopped dill
4. Cut slices less than 0.5 cm thick with a sharp knife.
5. Place the fish slices on a plate, add a few quarters of lemon and serve

6. To make the sauce, mix the sour cream, horseradish, and mustard, season with salt and pepper and serve with the fish.
Ready!!

Salmon en croute

Salmon en croute

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Some consider this food to be a variation of beef wellington, only made using fish, some consider it just a salmon pie, but in any case, it is delicious food. I was lucky to taste it for the first time many years ago at the closing banquet of a conference in France. I don’t think I remember this food very precisely and I don’t claim to follow it exactly. When preparing it, you don’t have to put two salmon filets together, it can be done successfully with a single layer of salmon, and then you don’t have to wait that long to get ready with the food. I made this food as an appetizer for Christmas lunch, but I think that it is too much to be an appetizer, it is more like a main dish.

Preparation time: about 1h
Level: Average
Quantity: 5-6 thick, about 4 cm slices

Ingredients:
Two 20-25 cm long salmon fillets, skin and all bones removed
150 g of cream cheese
a large handful of raw baby spinach or about 200g of frozen spinach
2 garlic cloves finely chopped
salt and black pepper for seasoning
frying oil for spinach and garlic
50 g of room temperature butter
400 g of butter from the puff pastry, it is difficult to do it myself, I used an Estonian bakery product
1 egg to spread the dough
lemon sectors for serving

Preparation:
1. Remove the skin from the salmon fillet. To do this, slide a sharp knife sideways under the edge of the fillet, the fish must be skin below on the work surface. Hold firmly from the edge of the skin, hold the blade downwards and push the knife along the skin and remove it cleanly.
2. Finely chop the garlic, place in a pan with cooking oil and spinach, heat gently for a few minutes, season with warm pepper, and leave to cool. If using frozen spinach, thaw it before frying or thaw directly in a pan.
3. When the spinach has cooled completely, add the cream cheese and mix
4. Sprinkle a little flour to the working surface and roll the dough into a wider and flatter rectangle.
5. Place the dough on a baking sheet covered with parchment paper. Place one salmon fillet in the middle of the puff pastry, grease it with 25 g of butter, and season with salt and pepper
6. Spread the mixture of spinach and cream cheese on the salmon fillet.
7. Also grease the other half of the fillet with 25 g of butter, season with salt and pepper, and place on top of the salmon fillets covered with the spinach-cream cheese mixture.
8. Grease the edges of the puff pastry with the beaten egg and lift the edges of the puff pastry over the salmon fillet on both sides and press tightly together.
9. Press the ends of the dough firmly with the back of the knife and turn it up against the dough. If there is too much dough at the ends, cut them shorter. The ends would be 4-5 cm ideal.
10. Turn the assembled pie upside down so that the edges of the dough are down.
11. Grease the pie with the egg, pull the stripes across the dough with a knife, do not cut through the dough
12. Shake pepper and sea salt over the pie
13. Bake at 180 degrees for about 45 minutes, depending on the oven. The salmon must be completely cooked.
14. Cut the pie with a very sharp knife or bread knife into slices about 4 cm thick. Serve with a lemon slice, from which you can squeeze the juice while eating the pie.
Ready !!

Salmon-shrimp phyllo baskets with minty smashed pea and herb mayonnaise

Salmon-shrimp phyllo baskets with minty smashed pea and herb mayonnaise

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A dish with a fancy name and an interesting appearance, but what is not difficult to prepare at all. Buttery, crispy phyllo dough filled with mint-flavored smashed pea goes very well with shrimp and salmon fillet and fresh asparagus. I served these baskets with parsley-herb mayonnaise sauce and delicious cherry tomatoes. Suitable food to surprise your friends.

Preparation time: 30-45 min preparation, 30 min baking
Level: average
Serves: four to six

Ingredients:
200 g of phyllo dough
200-300 g of salmon fillets cut into 12 equal pieces
12 peeled tiger prawns with tail
6 asparagus tips cut lengthwise in half
400 g frozen green peas or fresh peas
Butter for frying and spreading phyllo dough
A handful of cherry tomatoes
A few sprigs of fresh dill
A small handful of fresh mint or 1 teaspoon of dried mint leaves
A handful of chopped fresh parsley and 150 g of mayonnaise
Sea seasoning and black pepper for seasoning

Preparation:
1. Cut the salmon fillet into beautiful 4-5 cm pieces (12 pieces in total), cut the tops on the asparagus, and halve them lengthwise
2. Heat the butter in a pan and add the peas, fry for about 10 minutes and pour into the food processor
3. Add mint, season with salt and pepper, and crush to an uneven mass
4. Lubricate the 12-hole muffin tin with butter or oil
5. Cut the phyllo dough sheet in half, melt 100 g of butter, grease each sheet with melted butter and place one sheet slightly shifted on top of another sheet
6. Press the sheets of phyllo dough into the muffin mold so that the bottom of the mold is lined with dough
7. Line all 12 muffin molds that way
8. Lift 1 tablespoon of smashed peas into the bottom of the mold-covered with phyllo dough, place on it a piece of salmon and one shrimp and half a tip of asparagus
9. Lightly shake over with salt and black pepper
10. Bake the phyllo dough baskets for 20-25 minutes at 180 degrees
11. At the same time, prepare mayonnaise or use mayonnaise from the supermarket. Add a handful of chopped parsley to the mayonnaise, season with black pepper, and use to serve food
12. When the baskets are ready, carefully lift them from the edge of the phyllo dough onto the serving plate
13. Serve with cherry tomato halves and herb mayonnaise.
Done !!!

Salmon quesadilla with cheddar and blue cheese

Salmon quesadilla with cheddar and blue cheese

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In Mexico and also in Spain, quesadillas can be made with basically any filling. The sharpness of blue cheese and cheddar with salmon ends up with a very pleasant taste combination. It worth trying.

Preparation time: 30 min preparation, 15-20 min preparation
Level: average
Serves: four

Ingredients:
300g salmon fillet, cut into small pieces
150g cheddar cheese
100g of targeted cheese
A handful of chopped parsley leaves
4 tortilla plates
Quesadilla seasoning mix. The original Santa Maria Fajita spice mix available in the store goes well. However, you can do it yourself according to these recommendations:
For frying olive oil

Preparation:
1. Cut the salmon into cubes, heat the oil in a pan over medium heat, and fry the salmon for a few minutes.
2. Add about 2 tablespoons of the seasoning mixture, stir and fry for a few more minutes. Set aside
3. Grate cheddar and blue cheese, roughly chop parsley, and mix with grated cheese
5. Use a well-working cast iron pan or non-stick pan and heat it over medium heat
6. Place a tortilla plate in the pan and lift half the tortilla over it, fried salmon, and cover with a large handful of cheese and parsley mixture
7. Turn half of the tortilla plate without filling onto the filled side and press firmly against the filling layer using a pan spatula. Gently turn the tortilla upside down and fry on the other side for about 1 minute.
8. Place the finished quesadilla on a plate. Repeat the procedure until a total of four quesadillas have been prepared.
Serve warm, but also cold, this food is not bad. Serve with fresh lime and sour cream.
Ready !!

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