Baltic Sea culinary - Finland

Simmer chopped onions in a butter. Add peeled and diced potatoes and continued simmering. Add fish stock and cream. Wrapped spices and rye bread to a food cloth and add it to a soup base. When potatoes are almost ready, add diced salmons. Let it simmer until potatoes and salmon is cooked. Remove food cloth. Add salt and chopped dill.

  • Salmon soup

 200 g onions
100 g butter
800 g potatoes
2 l fish stock
6 dl cream
12 pc. allspice
5 pc. bay leaves
2 slice rye bread
500 g salmon
20 g dill