Thursday, 21 June 2012

Midsummer delicacies.

Tomorrow is the day what most of the Finns have been waiting for weeks. We are finally celebrating Midsummer, one of the most anticipated holiday in Finland.

Every Finn dreams of a cabin by the lake where they can relax but most important thing is to have a Midsummer sauna. Weather and location are secondary things. Midsummer brings families and friends together which makes Midsummer a group event. When Finns have a great group of close people around them and a cold pint in hand, they are the most grateful people on this planet.

Among with the great company the most important part of celebrating Midsummer in Finland is great food and drinks. We barbecue sausage, mushrooms filled with cheese and all kinds of meat. We also prefer beer instead of wine when it comes to drinking.

After few days celebrating Finns have had their fare share of BBQ delicacies. Because of this we'd like to share Mama Kontio's salmon soup recipe for that third day, when you don't feel the need to fill your stomach with red meat anymore.

This fish soup is made with love and without haste. The soup's secret ingredient is self-made fish stock and it should not be made without it.

Fish stock

1,5 l cold water
3 dl dry white wine
0,5-1 kg fish parings; perch, whitefish or salmon heads and bones, but not abdominal fat
3 ripe tomatoes
1 onion
1 carrot
2 bay leaves
15 whole black peppers
15 whole white peppers
tabasco, 5-6 drops

Rinse the fish parings, if you use the salmon heads and bones, remove the gills. Add the fish and fish-bones, chopped tomatoes, carrots and onions in cold water. When the broth begins to boil, skim off the foam forming on the surface. Reduce heat and add the peppers, bay leaves, parsley, dill, white wine and tabasco. Boil in low heat. Strain the broth. Use as soup base.

Mama Kontio's Salmon Soup

1,5 l  selfmade fish stock
n. 700 g salmon
100 g  cold smoked salmon (if you don't like it just leave it out)
6 big potatoes
2 tl  sea salt
chopped dill
1,5 dl whipping cream
white pepper

Remove bones and skin from salmon. Dice into fair-sized pieces. 
Boil the fish stock. Add a thumb-size chopped potatoes and freshly ground white pepper. Let simmer for about 15 minutes. Add cubed skinless salmon, cold smoked salmon and cream. Simmer until fish is tender. (5-10 min). Add, minced dill and salt. Just before serving, add salt if necessary.

Enjoy with your family and friends.

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