Most of the traditional homemade foods and dishes have passed from mothers to daughters through generations, and not necessarily only the traditional ones, I think this goes for all the tasty dishes our mothers or grandmothers used to make. Creamy salmon soup is one of those which I still keep making year in and year out.
In my childhood I hated all soups containing fish, probably due to the milk used in them. Even nowadays I don’t like any soup if the stock is made of milk – for example vegetables cooked in milk (“summer soup” as it’s called in Finland) belongs to my everlasting pet peeves. I can eat it, of course, but I can’t say I enjoy it. But substitute the milk with cream and it is a very different matter, cream makes any food delicious!
We always use fish guttings when making this soup, hence the taste will be better when compared with “just” a salmon fillet. And one fish’s guttings, including the head, are more than enough for one plentiful and tasty soup. In the recipe below I have used both fillet and guttings, so whichever way you prefer it.
Furthermore, at least here in Finland, all stores will give away the fish guts for free if one just asks. Otherwise this all goes to biowaste, which would be a real shame – to throw away something you still can use and eat!
Tags: fish cuttings fish soup salmon soup Finnish cuisine