Salmon soup
6 servings
120 minutes
Salmon soup is a jewel of Japanese cuisine, combining the tenderness of seafood with creamy richness. Its roots trace back to Japan's coastal regions where fresh salmon is a key ingredient in many dishes. This soup stands out for its harmony of flavors: the softness of milk and cream highlights the fish's natural sweetness while spicy notes of dill and chili add zest. Potatoes, carrots, and onions provide texture, creating a hearty and warming dish. Served with crispy black bread and aromatic drops of oil, it becomes particularly exquisite. This soup is perfect for cold evenings; it nourishes and warms you up, turning into a true gastronomic meditation. Its taste is rich and layered, leaving behind a delicate creamy aftertaste and a hint of spiciness.
1
Melt butter in a saucepan over low heat, add bones cleaned of fillet and skin remnants, and cook while stirring for a couple of minutes.
- Salmon bones: 500 g
2
Pour in the milk, add cream, fresh dill, chili, bay leaf, and cook on low heat for 30 minutes. Then remove the saucepan from the heat and let it cool for an hour at room temperature. Strain the broth — it should yield about 1.2 liters. Add salt and stir.
- Whole milk (3.2%): 1 l
- Heavy cream 35% fat: 500 ml
- Dill: 40 g
- Chili pepper: 2 pieces
- Bay leaf: 1 piece
- Salt: 9 g
3
Cut the potato, carrot, and onion into small cubes. Place the broth back on the stove to heat up and first add the potato, then after a couple of minutes add the carrot, and after another couple of minutes add the onion. Bring to a boil.
- Potato: 250 g
- Carrot: 250 g
- Onion: 100 g
4
Cut the salmon fillet, without fat and dark parts (which are bitter), into small cubes. Add to the boiling soup, let it sit for a minute, and turn off the heat.
- Salmon fillet: 600 g
5
Serve decorated with black bread (dry), fresh dill, and drops of oil.
- Rye (black) bread: 50 g
- Dill: 40 g
- Lemon-infused oil: 40 ml
- Dill oil: 40 ml