What’s your kalakeitto recipe?

9 comments

1. Shallots and white wine is the secret

2. No

3. I don’t cook by recipes but i can try to explain how i make my lohikeitto. It is very basic style but tasty.

   I buy whole fish and i fillet it. Depending size of the fish i usually freeze other filee for later use. I make a stock from fishbones (those always have some meat still in them) and head. Water, halved onions, whole allspices (maustepippuri) and black peppers, salt, hard stems from dill (top parts used later). Boil for a good while, sieve the stock, scrape any fish meat from bones into the stock.

   Then i put the now sieved stock back to the now cleaned kettle, add some chopped potatoes, sometimes bit of carrot but not every time and let them boil until half cooked. That point i add cubed salmon filee and let it cook more. Towards the end i add cream, blob of butter, chopped dill tops (lots!) and chopped chives. Check salt and add some more if needed. Serve with some proper rye bread and butter, or Jälkiuuni Ruislastu.

4. I just do it the traditional way. Leek, onion, potatoes. Butter in the kettle, roll the vegetables around until they get some color. Add fish stock you boilwd and spices (salt, white pepper, while black pepper, bay leaves). Boil. When veggies are cooked, add salmon, heavy cream (kuohukerma) and crazy amount of fresh dill. Boil until fish is cooked. Serve with rye bread+butter and some piimä.

5. It’s a secret 👀 but definitely not milk or any kinda cream in the recipe! And a fresh salmon is a must. In my opinion I do better salmon soup than any restaurants so I will never order salmon soup in the restaurant if I go there.

6. Celery, carrots, and purjo chopped and lightly fried with butter. Potatoes and salmon cut into cubes. A bit (1-2 litres) of fish-stock (best if made with scraps from the salmon), red milk and/or cream, salt, whole blackpeppers, bayleaves, lemon peel and lemon juice, and salt. Just before serving, you add some fresh dill. Served with ruispala-bread with Oivariini and Ålandsmeijeriet Port salut.

7. As long as it’s made with fish stock and cream instead of water and milk, the rest is details. 🙂

8. Fish stock, potatoes, onion, smoked salmon, black pepper, dill.

   Instructions:

   Eyeball it all, if nothing is raw or too mushy, you’ve succeeded.

9. Traditional (with own stock, boiling head and bones) is the best but a version with coconut milk and tom yum sauce is also really delicious. Salmon is the best fish for it but I also like whitefish (excellent as graved as well!) or a mix of both. Some like pike perch also but I think it tastes best if fried in a frying pan with salt and pepper.