Laxsoppa - Salmon Soup
- Salmon Soup When you prepare the gravlax, you end up with a lot of salmon trimmings, not the least the meaty tail part which
Ingredients
- 0.5 - 1 kg salmon trimmings (head, skin, tail, bones)
- 1 onion
- 1 leek (white part only)
- 1 large carrot
- 5 dill sprigs
- 5 parsley sprigs
- whole peppers and Jamaica peppers
- 1 tsp butter
- 1 tsp flour
- 1 l salmon stock
- 100 ml cream
- 2 egg yolks
- 50 g cooked and diced carrots
- 50 g cooked baby peas
- chopped dill and parsley
Instructions
- 1
Cut the salmon trimmings into small pieces, rinse in cold water, place in a casserole, cover with cold water and bring it to a boil.
- 2
Skim carefully, then add the vegetables and the spices. Let it simmer for 45 min, then strain the stock.
- 3
Remove and set aside any salmon meat adhering to the head, tail or bones.
- 4
Melt the butter in a deep, heavy casserole over low heat, add the flour while stirring, then add the salmon stock. Bring to a boil and let simmer for 15 min.
- 5
Whisk egg yolks and cream, add the mixture to the soup, followed by salt and pepper (if required).
- 6
Finally, add the vegetables and any salmon meat that could be removed from the trimmings. Serve sizzling hot!