You’d be absolutely baffled if you saw how much butter restaurants use in their food. The reason your food never tastes as good as most restaurants? Butter. Salt and butter.
Following this recipe you will get enough lohikeitto to feed the whole talkooporukka.
WTF, no. (even if it is quite a large sourp / amount of fish). That milk amount is crazy too, and no heads or trimmings is used either. I would not use this recipe. May recipes nowdays have no butter at at all, I traditionally put 1-2 spoons butter and maybe 1-2dl of milk mostly for colour. Web is full of good Lohikeitto recipes.
There’s more butter than salmon, so it’s more of a butter soup. Or just seasoned butter.
That looks like an old traditional recipe from times before we knew about cholesterol and such. Also usually no salmon heads or trimmings either.
As others mentioned that rather old recipe, for times when people were working on the fields or logging in forest.
Think it as Finnish energy food.
Disregarding the butter: 100 grams of dill? Do you want to taste nothing but dill? Might I suggest skipping the rest of the dish and just eating straight dill? That’s about the same thing, tastewise.
No. 1,5 tablespoons most likely. I wouldn’t use butter for other than sauteeing the onions and potatoes a bit, before pouring in stock.
That’s enough soup for 15 to 20 people.
But no. It’s an old recipe, so expect tons of butter.
It’s clear that something fishy is going on here.
I tend to take the fish trimmings with me when I buy a whole salmon and they fillet it for me in the store. If you add the head to the broth you need to remove the gills, since they add a bad taste to the soup. I personally don’t use the head. Then I boil them with a carrot, an onion and some allspice, salt and a bay leaf or two to make a creamy broth for the soup, for half an hour or so. After the broth is done, I boil some sliced carrots and potatoes in the broth. When the vegetables are ready, I add the cubed salmon meat and milk to the soup. The salmon is ready in an instant.
But yeah, people do use butter in the soup, especially if you make a big soup like that with the trimmings of just one fish available. For a smaller soup, the fat from the broth is enough.
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You’d be absolutely baffled if you saw how much butter restaurants use in their food. The reason your food never tastes as good as most restaurants? Butter. Salt and butter.
Following this recipe you will get enough lohikeitto to feed the whole talkooporukka.
WTF, no. (even if it is quite a large sourp / amount of fish). That milk amount is crazy too, and no heads or trimmings is used either. I would not use this recipe. May recipes nowdays have no butter at at all, I traditionally put 1-2 spoons butter and maybe 1-2dl of milk mostly for colour. Web is full of good Lohikeitto recipes.
There’s more butter than salmon, so it’s more of a butter soup. Or just seasoned butter.
That looks like an old traditional recipe from times before we knew about cholesterol and such. Also usually no salmon heads or trimmings either.
Yes
https://youtu.be/mJUAbIx4jLI?si=2Sm3FukjgeJ-p7M9
As others mentioned that rather old recipe, for times when people were working on the fields or logging in forest.
Think it as Finnish energy food.
Disregarding the butter: 100 grams of dill? Do you want to taste nothing but dill? Might I suggest skipping the rest of the dish and just eating straight dill? That’s about the same thing, tastewise.
No. 1,5 tablespoons most likely. I wouldn’t use butter for other than sauteeing the onions and potatoes a bit, before pouring in stock.
That’s enough soup for 15 to 20 people.
But no. It’s an old recipe, so expect tons of butter.
It’s clear that something fishy is going on here.
I tend to take the fish trimmings with me when I buy a whole salmon and they fillet it for me in the store. If you add the head to the broth you need to remove the gills, since they add a bad taste to the soup. I personally don’t use the head. Then I boil them with a carrot, an onion and some allspice, salt and a bay leaf or two to make a creamy broth for the soup, for half an hour or so. After the broth is done, I boil some sliced carrots and potatoes in the broth. When the vegetables are ready, I add the cubed salmon meat and milk to the soup. The salmon is ready in an instant.
But yeah, people do use butter in the soup, especially if you make a big soup like that with the trimmings of just one fish available. For a smaller soup, the fat from the broth is enough.
Weird to see imperial units in a Finnish recipe 🤔
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