Norwegian Salmon Soup
2 servings
60 minutes
Norwegian salmon soup is a refined dish that comes from the northern fjords of Norway. The fish, raised in cold waters, has a delicate taste and rich aroma. The broth made from the bones, skin, and head of the salmon fills the soup with richness, while fresh vegetables like carrots, leeks, potatoes, and tomatoes add lightness and harmony. A light lemon note highlights the freshness of the dish, and dill adds a touch of traditional northern cuisine. This soup not only warms but also delights anyone who appreciates the sophistication of natural ingredients. It pairs wonderfully with rye bread and a glass of white wine for an ideal gastronomic experience.
1
Cut the Norwegian salmon into clean fillets. Make broth from the skin, head, and bones.
- Norwegian salmon: 400 g
- Leek: 100 g
- Carrot: 100 g
- Potato: 100 g
- Tomatoes: 50 g
2
Sauté finely chopped carrots lightly in vegetable oil (try not to change their color).
- Carrot: 100 g
3
Sauté sliced leeks with tomatoes. Cut the potatoes into wedges and simmer until half-cooked.
- Leek: 100 g
- Tomatoes: 50 g
- Potato: 100 g
4
Add slices of salmon and vegetables to the boiling strained broth, and cook at a gentle boil until done.
- Norwegian salmon: 400 g
- Carrot: 100 g
- Leek: 100 g
- Potato: 100 g
- Tomatoes: 50 g
5
Garnish the dish with a slice of peeled lemon and dill, and serve it to the table.
- Lemon: 1 piece
- Dill: 1 bunch