Ingredients
Units
Scale
- FISH STOCK:
- 1 1/2 - 2 lbs. fish heads, split vertically (any mild-flavored fish head will work - TFD prefers sea bass or snapper)
- 2 Tbsp. kosher salt (for soaking fish heads)
- 2 leeks, sliced thinly (green parts only)
- 1 carrot, diced
- 1 onion, diced
- 12 cups bottled water
- 1 tsp. whole black peppercorns
- 2 bay leaves
- Handful of fresh dill
- ***
- SOUP:
- 2 Tbsp. salted butter (TFD prefers KerryGold brand)
- 5 small-medium Yukon Gold potatoes, peeled and diced
- 2 carrots, peeled and sliced (multi-colored are festive, use if available)
- 2 leeks, sliced thinly (white parts only)
- 1 lb. de-skinned wild salmon fillet, cut into small cubes
- 1/4 lb. cold-smoked Atlantic salmon loin, cut into small cubes (HIGHLY optional TFD change, replace with cubed fresh salmon fillet for original)
- 2 1/2 cups heavy cream
- 1/2 cup whole milk + 3 Tbsp. melted salted butter
- 5 cups previously-made fish stock
- 1/8 cup flamed Kyro Finnish gin (Tanqueray can BARELY substitute) (this is a HIGHLY optional TFD addition, use cream for original recipe)
- 1 cup fresh dill, finely chopped
- 2 tsp. angelica powder (TFD highly-optional addition, this is used by the Sámi and can be omitted)
- 1/4 tsp. freshly-ground allspice (increase to 1/2 tsp. if not using angelica)
- Kosher salt and pepper, to taste
- ***
- GARNISH:
- Finn Crisp or genuine Finnish rye bread (ring-shaped cracker form), cut or broken into small squares
- Cream cheese
- Salmon roe to garnish
- Minced chives
Instructions
- To prepare stock: Ensure the gills are removed from the fish heads. Place heads in a large bowl and cover with water. Add salt. Soak for 1 hour.
- In a large heavy stockpot or dutch oven, heat butter over medium heat. Add vegetables to the pot and sweat until they begin to soften, 5-7 minutes.
- Add fish heads and cook, stirring frequently, until fish begins to turn opaque. Add enough water to cover the vegetables and fish (about 12 cups) and bring to a simmer. Simmer for 40 minutes.
- Set a fine mesh sieve over a large heat-proof bowl. Pour fish stock through sieve, allowing the solids to collect in the sieve, and the liquids to drain into the bowl. Discard solids and set fish stock aside (use ½ in this recipe and freeze the rest for another time) if using immediately or allow to cool and freeze if using later.
- In the same pot or dutch oven, heat butter over medium heat. Add leeks, sweat until they begin to soften, 5-7 minutes. Add potatoes and carrots, and return the fish stock to the pot.
- Bring to a low simmer and cook until potatoes are soft, about 10 minutes. Add salmon fillet pieces and continue to cook, at a low simmer, until fish is cooked through. About 5-7 minutes. Be careful not to overcook the salmon, you want it to have a silky, not dry, texture.
- Add the heavy cream, milk+butter combo, flamed gin (if using), chopped dill, optional Angelica powder, smoked salmon (if using) and allspice. Stir to combine. Season with salt and pepper to taste.
- Serve in bowls, add two small crackers of Finn Crisp or Finnish rye per bowl, spread with a thin layer of cream cheese, topped with salmon roe and minced chives.