No matter which recipe you use people always say you did it wrong. The real recipe is your mother's recipe and everyone's mother made it in different way
That’s kind of normal service when buying big salmon from fish counter, at least every where I have been. I used to work behind the counter too when I was young and this was normal practise if customer wanted it. I know some places take extra money for cutting the salmon. But the head and bones are normally free.
Real recipe is the one you find after testing several and like the most. This is so old food there is no one correct recipe. 👍 At my home we often didn't add any cream but other times did.
In my opinion, there should always be carrots in the salmon soup, otherwise it's quite "empty" and there's not enough flavors in it :D Your Finnish is really really impressive by the way!
Definitely not carrots in salmon soup. Potatoes and onions are sufficient. If you want carrots in your soup it must be the traditional meat soup or the northern style tom yum soup. They have potatoes, onion and carrots.
Since you asked for suggestions, I'll share. Get a bigger pot. When you're making fish broth with good ingredients like a fresh salmon head, they should be completely submerged when you're simmering. Additionally, consider making the broth one day ahead. When you refrigerate it overnight, it's better for some odd reason. It's been a bit cold lately so you can just put the whole pot on your balcony to cool, then strain it and put it in the fridge.
Maybe there is too much fishy flavor because your pot was so tiny so the broth was super concentrated 😄 Regardless, looks like you need a bigger pot, very useful even when just cooking alone 😛 Soup and bread both look delicious!
Don't worry, you're not desecrating some ancient tradition here, I have a copy of "Kotiruoka" from 1940 and it doesn't even have a recipe for salmon soup! The usual suspects show up in various other white fish soups: potatoes, onion, lanttu, cream. No carrots to be found anywhere, but I'm used to this being made with carrots.
There is two common global food biases: My food is unique invention: pasta and noodles are same consept with little difference We had old food traditions: Most food traditions are less than 80 years old and even if one has some longer continuum, then there is some mutation (like carelian pie topping or what the dough is made of.)
The "traditional" recipe isn't always the best. If you like carrots in salmon soup, of course you can add them. It's still good, with or without them! Finns were never very particular about the broth. Before late 1900s, we didn't have any sophisticated broths found in many Asian cuisines. Dashi is also perfectly fine for salmon soup.
Kiitos! A foreigner’s perspective is the most valuable thing to help you truly appreciate your own culture nowadays, as what we often see is how exotic and nice everything seems in other countries.
Very strange, as a Finn I have never heard of anyone making salmon soup without carrots :D Then again, it could be a regional thing where some part of Finland makes it with carrots and some part makes it without. But to me, carrots definitely belong in. Great video once again, these are very entertaining! ❤
Let's go, new salmon soup video! Gotta remember to write something funny and Finnish here now to show everyone that I do indeed be Finnish. It was nice to see you correct your cases at the kalatiski as well :D
@@r2dezki Tbh I use vispikerma cause it has even more fat % than kuohukerma. I get that 38% fat one. This is because in American recipes when they call for heavy cream, they really mean it, they use some crazy 40% fat cream.
@@smokyz_ Valio did a double cream (48%) during 2019, but I think the virus affected sales and they stopped it in 2020. It was a real shame, as it was perfect for making clotted cream.
Well done young Sir! :) Your salmon soup is very pro level. I’m a pretty good cook and I’ve made salmon soup more times than I care to remember, and you are right: There are many ways to make good salmon soup. For me, I just use potato, leeks and onion. For stock I use fish or vegetable stock cubes for a quick week night soup, but ALWAYS salmon head and bones for guests and when I have more time like during the weekends. The ’cream’ is always heavy cream (kuohukerma), in my opinion there is no substitute. The 4% ’cooking cream’ you used is NOT the same thing as proper cream. Add as much or as little as you want. For the amount you made, 2 dl seems good. For variety, you might try substituting regular salmon for hot-smoked salmon sometimes for some different flavors. Since the smoked salmon is already cooked, just add the smoked salmon pieces to the soup 2-3 minutes before serving to warm the pieces up. Because of their strong flavor they don’t need to ’sit’ in the soup for a long time to flavor the broth. I’m sure you will be pleasently surpriced :)
I'd say lemon pepper if you add milk or cream. I don't see any positive effect when mixing lemon juice with milk products when we are talking about soups.
This was my first time to see how you make Finnish Salmon Soup and i am really thankful. That you had shared your experiences on it with us. I definetly will try it for myself next time !!!!
Let's see what my knowledge as a Finn would do :D 1) Whole fish or fish head is advanced, regular finnish homes nowadays wouldn't use it. Just salmon or another fish if you prefer, it's perfect. 2) Definitely soak the dill, in this one it is not just the after flavouring of the soup, the fish meat should have a bit of the taste of the dill. 3) No carrots in this soup. Carrots is the star (bright taste), and in this soup the star is the fish. Carrots and fish would compete too much. 4) In Eastern Finland, I would have kalakeitto ('fish soup') with rye bread, on top butter and a slice of cheese. There is already potato in the soup so potato bread wouldn't go well in my mindset, rather I'd have a carrot-rice karjalanpiirakka instead. (My grandma would say that mix the same thing twice (potato mixed in bread) and (potato mixed in soup) wouldn't go well in the stomach.)
Secret salmon soup tip that I haven't seen mentioned. Add smetana to taste and use a little less cream (or just use the whole 2dl carton anyway haha). The way my family has made it since my grandma's time doesn't even include leeks, let alone carrots so you can even go as basic as just potatoes, salmon, onion and dill. Also you definitely need to eat the bread dipped into the soup, you'll open up a whole new level of your tastebuds. This also applies to rye bread, give it a go by dipping it into any soup!
Everyone always makes their own version of salmon soup, it is good to know the basics and then you can tweak the recipe to your own taste. Like me, for years I made the soup in very traditionel way but after I found thai food and kafirlime leaves I add those leaves into my soup when boiling it. The lime taste is so good pair with the wish and it does not curddle the cream like lemon juice would do. So now you can test what is the right version to your taste buds.
yes, carrots are needed. original finnish salmon soup ingredients are; salmon, potato, carrots, leaks, onion, fish broth, butter, bay leaf, dill and fatty milk or cream.
Wonderful video! You definitely need a bigger pot! 😅 I have a crockpot - haudutuskattila - and I can just leave the broth to boil for some hours in it. Well done for making rieska!!!😊
You summed it up perfectly. It's matter of preference. You could also boil potatoes and smoke/bake salmon seperately. Do the fish head broth, skim it, add spices, spring onions and cream (heavy or light). Mix potatoes, salmon and broth soup just when you are about to serve. Don't forget salt on each by taste. This will give all ingredients more distictive taste. Having them all in same pot for too long makes them all blend and mush. You can throw a spin and use some nori strings for garnish along with dill. roasted seasamy seeds could work nice to add some texture. Best thing about cooking at home is to just try something and see what works best for you :)
No carrots? Screw the purists, they taste good and are healthy. I make mine with potatoes, carrots and onions. I also add a stick of koskenlaskija (processed cheese) at the end. It's almost like making Japanese curry, but with salmon.
how interesting! I don't know if I've ever had fish soup made from actual head and bones. and it's fun how every family has their own variation of the same recipe! it really depends on your own tastes, what you want from the dish. Good video, as always 🥰
Everything looks great! Maybe one thing that caused the extra strong salmon taste could be that you used the head and bones from a very large salmon for not so large broth/soup? I'm too lazy so I've always made the broth just from kalaliemikuutio but my 70-year old mother makes the broth like you did from actual salmon and her soup is definitely tastier. She buys the whole fish (smaller than yours, maybe even rainbow trout sometimes) and the fish that doesnt go in the soup she makes gravlax from. Her soup is at least 4 portions from one smaller fish head and spine&bones. Oh, and about perunarieska, it's an easy way to get rid of some leftover perunamuusi.
The best salmon soup I've ever had was in Ravintola Kuu in Töölö. There were no fatty or slimy bits in the fish and the soup broth was probably strained and blended to give it a silky consistency. It was thicker than normal so probably they blended it with some root vegetables or potatoes. Also it was made from smoked salmon but it wasn't really smoky at all.
People tend to make it out to be more important and set in stone than it is. Just try out a couple ways and pick your favorite. And always be ready to try out something new, and don't stick to your ways. Finns like to be sort of besserwissers about these things.
I think you have a concentrated soup, because your pot was a bit small! I would've boiled that amount of fish clippings in 3-4L of water. So that's also why your soup tastes very strong.😊
I love to add some chili into the fish soup. Also you can buy the powdered "umami" spice from the store. It goes well with the salmon soup. Also also you should add a good amount of butter into the soup at the end to enrich the flavours. BTW dip the bread into the soup before eating the bread.
I'm looking forward to seeing you find your own perfected recipe for salmon soup. And other dishes as well that you can be truly happy about! The journey is looking to be delicious. 😋
This also works well, tweaked in Waterzooi style: add 2-3 egg yolks, the juice of half a lemon (I find a whole one a bit too much), parsley, nutmeg (optional, especially since a heavy allergen), mix it all up in a bowl, then add the whole cream (whipping cream), mix again, take the kettle off the heat and stir the mixture in carefully. Only heat to bubble, and turn off the stove, let it sit for 10 minutes. Another tweak: start with frying the potato wedges in the kettle with butter, instead of heating the broth. Use a straight-edged wooden spatula! Let the browning starch stick a bit to the bottom, add the onions, and only then, the broth/water+concentrate, and mix, stirring all the way around the bottom to release the starch from there so it won't actually burn. If you use the optional veggies, the proper order in this one is to start from the carrots, then potatoes, then fennel, then onions, and only then, the liquid. Good luck experimenting! Since you're in Finland, perhaps try ahvenkeitto next? But get filets and the bones separately. Otherwise, you'll have a real headache with removing them. The ingredients mostly are the same, but the taste is a lot different. (In this, use whole milk & starch mixture, slowly stirred in as a thin ribbon, instead of cream.)
Well I love all your cooking vlogs and since this vlog's thumbnail includes cooking, I already loved it🙂 all I want to say is that keep on cooking and that's how you will understand how to reach the best recipe however I am 100% sure that if you are the cook, the resultant food is going to be awesome.
Add the spices in the broth while you are boiling it, you can remove them when you are draining it...and wont have to spit the allspice while eating. I would bet that in restaurant they have lot of real cream and butter in it, that is how we do it in ours.
Thank you for showing us how you made it again. I have always eaten salmon soup when visiting Finland but never made it, and it’s high time I try! So I have been paying careful attention to the 3 times you have made it, and read everyone’s comments too. Come winter time here again in Sydney, I will plan for my daughter and I to try making it together.
There are so many recipes. Many moons ago I complained to my grandma that I can't really find recipe that comes close to her salmon soup. She told that it's probably because she always used pikes with some extra butter that my grandpa caught. Much less fishy and more fresh that way.
Salmon soup is one of those dishes that has as many variants as there are cooks. I do mine almost the same way as you do, instead of regular ruokakerma I use kuohukerma = double cream.
Looks delicious! One tip for perunarieska my friends vow by: put it in a plastic bag and squeeze it out to make a spiral. Apparently they need to be as flat as possible so extruding it is an easy way 😂
Rye bread is like salmiakki. Theres a lot of different kinds and I think that you could find something that tastes better for you. (Norwegian) salmon tastes better than rainbow trout because it has more fat in it. That "cream" you picked is not the best one for salmon soup. Nice video again ja puhut hyvää suomea. 👍 I think that you should try to make perch and zander soup as well. To me those are more finnish ones than salmon soup but not as famous ones.
Kalakeitto voi tehdä vaikka mateesta, siiasta, hauesta... Mitä nyt sattuu olemaan. Jos ei harrasta kalastamista, niin toki tiettyjen kalalajien saatavuus rajoittaa vaihtoehtoja.
Well that is nice to see that you really try to do it as traditional way. I think that over the time as you just go with the flow and the feeling what you like in the soup is much more important than other peoples opinnion. I use just common onion in my soups becouse those are cheap, but gives flavor. I also like the carrots in the soup so i have those in mine. Now that i live ketogenic diet i don´t eat potatoes at all so i use turnip aka "lanttu" instead. Turnip has it own kind of flavor too and it is stronger than in potatoe, but yes. It works fine in the soup and still the soup tastes like traditional salmon soup. Best advice still would be that tast always that you have enough salt in the soup. It is one of the key element in every soup and if you have Aroma or other aromatic salt it works so well in all soups. I use it every single time. Tip for the perunarieska. Try to taste that much that it have enough of salt before making it dough. When it tastes good enough mix the flours and egg. I would also make rieska thinner and use butter on top of every bread to make it taste better.
Little late to watch, but it is so nice to see you remake the recipe. By the way, did you wash the fish head and pat it dry? Sometimes it's the skin surface that makes things extra fishy. The fishy taste might also be due how fresh the fish is, the type of fish and season. Like some fish can actually taste muddy when it's winter and they swim deeper. Do try again with bigger pot and try and get the freshest arrived fish and clean it well. Oh and as someone mentioned freezing fish, that might help too!
Looks really nice👌 The salt in the soup is the key. And second day the soup will be better. Also you need butter with the perunarieska and you need to drink milk with that 😁
Soup is well done, but one thing missing which is imo essential in every salmon soup, salt. Did you add it into the soup? I noticed you added whole all spice which is good but I didn't notice salt.¨ Also I feel like the richness of salmon soup comes from "haudutus" I don't know what the translation is but letting it sit after it's finished for a while like 20-30min so it absorbs all the flavour. Also if the soup didn't feel as thick as you would like it then adding little bit of corn starch after it's finished boiling makes it thicker how I like it.
Good! One tip is not to boil salmon, it will dry out. Add salmon as last into hot soup and close stove and let it rest for 5-7 min. You won’t believe but 15% oat cream taste better than heavy cream. Add double amount compared to heavy cream. It does not taste as oat at all in the soup. Avoid boiling oat cream, it will generate slumps. When using oat cream, add it after fish has been in 5 min in the soup. I know many fins are uppset hearing oat cream in the salmon soup. You wont’ believe before you taste. Btw in one fish soup competition here, winner was using oat cream.
There are so many variations of salmon soup and I think the first one you did was more what finns today make. It is what it is now because it is better that way than the most authentic salmon soup our ancestors used to make. ^^
I respect your ability and willingness to accept help and advice from others. Since you're so cool about it, can I give you a small tip they teach folks at culinary school? Here goes; you'll have a better time manipulating your knife if you hold it by the base of the blade with your thumb and index finger. It's more stable and less prone for accidents. I'm sure there are a lot of pictures if you google chef's knife grip or something 🎉 Anyway, wholesome vibes as always, keep it up!
Fish soup can be made with other fish as well. Doesn't have to be salmon if you like some other fish better. You can put carrots or whatever you prefer. Different areas of Finland have different ways to make it anyways. I'm guessing it's the same in Japan, same dishes are made in multitude of ways in different areas. 99,99% of Finns don't really care if you make food the traditional way or not. Most of the dishes in Finland are from elsewhere anyways.
Well done Daiki 😊❤ Everything looked good !!! I don't cook salmon soup never. I like so called clear soup with vegetables and the fish is lake bass; which I don't boil at all..I fried it in the pan and add the fried fishes to the toppings to the wegetable soup. I use potatos,carrots,onion,celler ( " serori" 😅) rosemary,dill and I use maggi - vege broth.. Try sometimes ,you may like that fish soup also.. 🍲🍲🍲👋🌞❤
The cream they sold you isn't necessarily complete garbage but what they sold you basically isn't real cream 😅 it's what they call "food cream" and the one you got was a light version as well, meaning it has less fat so it's not as rich. They use something like potato starch to thicken it to make it more thick like avtual cream that's thick from the rich fat content. I'd recommend trying kuohukerma (whipping cream in English), that's as close to a proper cream your going to get in Finland I think. Dino worry about the name having the word whip in it, the name just comes from the fact that it whips well.... Like any proper cream should anyways 😂, it's literally just cream.
Also, one way you may be able to make it more to your taste, is to add more vegetables while boiling the broth! I do that too personally and love the results every time (same as you did the stock here but just more vegetables). Personally I like carrots too :) Just thought that giving a tip to make it more to your taste might be more useful than tips to make it more "traditional". Everyone makes it a little differently anyways even if the basics are the same!
Oh oh oh, and personally I love substituting some of the salt with soy sauce. I originally tried it out of curiosity as I add it to most of my food anyways, and have to say it works really well and I do it every time now! I'm definitely an umami addict though, I also add msg to many of my foods, but salmon soup is already so rich in umami it really doesn't need it, at least not in addition to soy sauce 😁
No matter which recipe you use people always say you did it wrong. The real recipe is your mother's recipe and everyone's mother made it in different way
Haha exactly.
Really nice service on the fish counter. The soup looks very tasty. 👍
Yes he was kind!
That’s kind of normal service when buying big salmon from fish counter, at least every where I have been. I used to work behind the counter too when I was young and this was normal practise if customer wanted it. I know some places take extra money for cutting the salmon. But the head and bones are normally free.
your Finnish is quite impressive!
Real recipe is the one you find after testing several and like the most. This is so old food there is no one correct recipe. 👍 At my home we often didn't add any cream but other times did.
Tre, I feel the same way :D
In my opinion, there should always be carrots in the salmon soup, otherwise it's quite "empty" and there's not enough flavors in it :D Your Finnish is really really impressive by the way!
Yeah I agree. Carrots are needed!
Definitely not carrots in salmon soup. Potatoes and onions are sufficient.
If you want carrots in your soup it must be the traditional meat soup or the northern style tom yum soup. They have potatoes, onion and carrots.
Absolutely no carrots! 😱
i don't like carrots but i like to chop up some fennel (fenkoli) into the soup instead
Swedish here, and agree, carrots are an essential part of any Nordic fish soup,
Since you asked for suggestions, I'll share. Get a bigger pot. When you're making fish broth with good ingredients like a fresh salmon head, they should be completely submerged when you're simmering. Additionally, consider making the broth one day ahead. When you refrigerate it overnight, it's better for some odd reason. It's been a bit cold lately so you can just put the whole pot on your balcony to cool, then strain it and put it in the fridge.
I love how seriously you take salomon soup. Very well done and thank you for your effort!
Thank you😀
Liha- kalatiskillä asioiminen on todella kivaa. Yleensä ollaan todella avuliaita siellä ja saa ylimääräistä palvelua!
Joo oli kiva :)
Olet tosi sympaattinen ihminen. Hyvää uutta vuotta!
And wow, your Finnish is incredible! Not an easy accomplishment. ❤
Maybe there is too much fishy flavor because your pot was so tiny so the broth was super concentrated 😄
Regardless, looks like you need a bigger pot, very useful even when just cooking alone 😛 Soup and bread both look delicious!
Haha looks like so!
Yeah I've made way bigger pot of salmon soup from a single whole salmon and it still tasted plenty rich in salmon!
Don't worry, you're not desecrating some ancient tradition here, I have a copy of "Kotiruoka" from 1940 and it doesn't even have a recipe for salmon soup! The usual suspects show up in various other white fish soups: potatoes, onion, lanttu, cream. No carrots to be found anywhere, but I'm used to this being made with carrots.
There is two common global food biases:
My food is unique invention:
pasta and noodles are same consept with little difference
We had old food traditions:
Most food traditions are less than 80 years old and even if one has some longer continuum, then there is some mutation (like carelian pie topping or what the dough is made of.)
The "traditional" recipe isn't always the best. If you like carrots in salmon soup, of course you can add them. It's still good, with or without them!
Finns were never very particular about the broth. Before late 1900s, we didn't have any sophisticated broths found in many Asian cuisines. Dashi is also perfectly fine for salmon soup.
Kiitos! A foreigner’s perspective is the most valuable thing to help you truly appreciate your own culture nowadays, as what we often see is how exotic and nice everything seems in other countries.
Thank you! Yes I agree.
Very strange, as a Finn I have never heard of anyone making salmon soup without carrots :D Then again, it could be a regional thing where some part of Finland makes it with carrots and some part makes it without. But to me, carrots definitely belong in. Great video once again, these are very entertaining! ❤
Thanks :) I will definitely use carrots next time.
Let's go, new salmon soup video! Gotta remember to write something funny and Finnish here now to show everyone that I do indeed be Finnish.
It was nice to see you correct your cases at the kalatiski as well :D
I only disagree with the cream choise :D I only use "kuohukerma" or heavy cream in my cooking, need to add less and tastes fuller
Agreed. Ruokakerma is a scam.
@@r2dezki Tbh I use vispikerma cause it has even more fat % than kuohukerma. I get that 38% fat one. This is because in American recipes when they call for heavy cream, they really mean it, they use some crazy 40% fat cream.
@@smokyz_ Valio did a double cream (48%) during 2019, but I think the virus affected sales and they stopped it in 2020. It was a real shame, as it was perfect for making clotted cream.
Everyone has their own way of making the soup. Just find the one that suits your taste and go with it!
Well done young Sir! :) Your salmon soup is very pro level. I’m a pretty good cook and I’ve made salmon soup more times than I care to remember, and you are right: There are many ways to make good salmon soup. For me, I just use potato, leeks and onion. For stock I use fish or vegetable stock cubes for a quick week night soup, but ALWAYS salmon head and bones for guests and when I have more time like during the weekends. The ’cream’ is always heavy cream (kuohukerma), in my opinion there is no substitute. The 4% ’cooking cream’ you used is NOT the same thing as proper cream. Add as much or as little as you want. For the amount you made, 2 dl seems good.
For variety, you might try substituting regular salmon for hot-smoked salmon sometimes for some different flavors. Since the smoked salmon is already cooked, just add the smoked salmon pieces to the soup 2-3 minutes before serving to warm the pieces up. Because of their strong flavor they don’t need to ’sit’ in the soup for a long time to flavor the broth. I’m sure you will be pleasently surpriced :)
Thanks for your opinion.
@@DAIKIFinlandLife the smoked fish will fall apart in the soup immediately, be warned :)
Arigato!! You are awesome
As someone already said, there must be enough salt in the salmon soup. Personally, I would also add lemon pepper or lemon juice to the soup.
I'd also recommend adding tabasco. Perfect with lemon.
I'd say lemon pepper if you add milk or cream. I don't see any positive effect when mixing lemon juice with milk products when we are talking about soups.
@@newera478That’s why I use kafirlime leaves in my soup, no curddling of the cream with it.
This was my first time to see how you make Finnish Salmon Soup and i am really thankful. That you had shared your experiences on it with us. I definetly will try it for myself next time !!!!
Thanks for watching! Nice to hear you found it useful.
Let's see what my knowledge as a Finn would do :D
1) Whole fish or fish head is advanced, regular finnish homes nowadays wouldn't use it. Just salmon or another fish if you prefer, it's perfect.
2) Definitely soak the dill, in this one it is not just the after flavouring of the soup, the fish meat should have a bit of the taste of the dill.
3) No carrots in this soup. Carrots is the star (bright taste), and in this soup the star is the fish. Carrots and fish would compete too much.
4) In Eastern Finland, I would have kalakeitto ('fish soup') with rye bread, on top butter and a slice of cheese.
There is already potato in the soup so potato bread wouldn't go well in my mindset, rather I'd have a carrot-rice karjalanpiirakka instead.
(My grandma would say that mix the same thing twice (potato mixed in bread) and (potato mixed in soup) wouldn't go well in the stomach.)
You are one of my favorite youtube channels 😊
Thank you, happy to hear that!
Secret salmon soup tip that I haven't seen mentioned. Add smetana to taste and use a little less cream (or just use the whole 2dl carton anyway haha). The way my family has made it since my grandma's time doesn't even include leeks, let alone carrots so you can even go as basic as just potatoes, salmon, onion and dill. Also you definitely need to eat the bread dipped into the soup, you'll open up a whole new level of your tastebuds. This also applies to rye bread, give it a go by dipping it into any soup!
Everyone always makes their own version of salmon soup, it is good to know the basics and then you can tweak the recipe to your own taste. Like me, for years I made the soup in very traditionel way but after I found thai food and kafirlime leaves I add those leaves into my soup when boiling it. The lime taste is so good pair with the wish and it does not curddle the cream like lemon juice would do. So now you can test what is the right version to your taste buds.
yes, carrots are needed. original finnish salmon soup ingredients are; salmon, potato, carrots, leaks, onion, fish broth, butter, bay leaf, dill and fatty milk or cream.
Wonderful video! You definitely need a bigger pot! 😅 I have a crockpot - haudutuskattila - and I can just leave the broth to boil for some hours in it. Well done for making rieska!!!😊
You summed it up perfectly. It's matter of preference.
You could also boil potatoes and smoke/bake salmon seperately. Do the fish head broth, skim it, add spices, spring onions and cream (heavy or light). Mix potatoes, salmon and broth soup just when you are about to serve. Don't forget salt on each by taste.
This will give all ingredients more distictive taste. Having them all in same pot for too long makes them all blend and mush.
You can throw a spin and use some nori strings for garnish along with dill. roasted seasamy seeds could work nice to add some texture. Best thing about cooking at home is to just try something and see what works best for you :)
No carrots? Screw the purists, they taste good and are healthy. I make mine with potatoes, carrots and onions. I also add a stick of koskenlaskija (processed cheese) at the end. It's almost like making Japanese curry, but with salmon.
I agree. No adding carrots didn't make the soup taste better. I will add carrots next time for sure.
how interesting! I don't know if I've ever had fish soup made from actual head and bones. and it's fun how every family has their own variation of the same recipe! it really depends on your own tastes, what you want from the dish. Good video, as always 🥰
Fish stock (kalaliemi) is made with bones, Also found as a pre-made (kalaliemikuutio).
Thanks. I like your flexible way of thinking😀
Everything looks great! Maybe one thing that caused the extra strong salmon taste could be that you used the head and bones from a very large salmon for not so large broth/soup? I'm too lazy so I've always made the broth just from kalaliemikuutio but my 70-year old mother makes the broth like you did from actual salmon and her soup is definitely tastier. She buys the whole fish (smaller than yours, maybe even rainbow trout sometimes) and the fish that doesnt go in the soup she makes gravlax from. Her soup is at least 4 portions from one smaller fish head and spine&bones.
Oh, and about perunarieska, it's an easy way to get rid of some leftover perunamuusi.
best sequel 2024
Daiki's first video of the year. God bless Nihon
It'd be interesting to compare your home made soup with the ready made ones at the grocery store. Not just the salmon soup but stuff in general.
You should definitely try that with smoked salmon and and some koskenlaskija. Heavenly combo
The best salmon soup I've ever had was in Ravintola Kuu in Töölö. There were no fatty or slimy bits in the fish and the soup broth was probably strained and blended to give it a silky consistency. It was thicker than normal so probably they blended it with some root vegetables or potatoes. Also it was made from smoked salmon but it wasn't really smoky at all.
Thanks for the info. I'll go try it!
People tend to make it out to be more important and set in stone than it is. Just try out a couple ways and pick your favorite. And always be ready to try out something new, and don't stick to your ways.
Finns like to be sort of besserwissers about these things.
I think you have a concentrated soup, because your pot was a bit small! I would've boiled that amount of fish clippings in 3-4L of water. So that's also why your soup tastes very strong.😊
I love to add some chili into the fish soup. Also you can buy the powdered "umami" spice from the store. It goes well with the salmon soup. Also also you should add a good amount of butter into the soup at the end to enrich the flavours. BTW dip the bread into the soup before eating the bread.
I'm looking forward to seeing you find your own perfected recipe for salmon soup. And other dishes as well that you can be truly happy about! The journey is looking to be delicious. 😋
Thank you!
You can also add some smoked salmon to give a bit of a smoky flavour, i think it works very well.
Lohikeitossa pitää olla tarpeeksi suolaa 😊
Nice Salmon soup 😊
This also works well, tweaked in Waterzooi style: add 2-3 egg yolks, the juice of half a lemon (I find a whole one a bit too much), parsley, nutmeg (optional, especially since a heavy allergen), mix it all up in a bowl, then add the whole cream (whipping cream), mix again, take the kettle off the heat and stir the mixture in carefully. Only heat to bubble, and turn off the stove, let it sit for 10 minutes.
Another tweak: start with frying the potato wedges in the kettle with butter, instead of heating the broth. Use a straight-edged wooden spatula! Let the browning starch stick a bit to the bottom, add the onions, and only then, the broth/water+concentrate, and mix, stirring all the way around the bottom to release the starch from there so it won't actually burn. If you use the optional veggies, the proper order in this one is to start from the carrots, then potatoes, then fennel, then onions, and only then, the liquid.
Good luck experimenting! Since you're in Finland, perhaps try ahvenkeitto next? But get filets and the bones separately. Otherwise, you'll have a real headache with removing them. The ingredients mostly are the same, but the taste is a lot different. (In this, use whole milk & starch mixture, slowly stirred in as a thin ribbon, instead of cream.)
Oh, and I forgot chives/spring onions!
Thanks for the info. I will check out ahvenkeitto :)
Well I love all your cooking vlogs and since this vlog's thumbnail includes cooking, I already loved it🙂 all I want to say is that keep on cooking and that's how you will understand how to reach the best recipe however I am 100% sure that if you are the cook, the resultant food is going to be awesome.
Thanks for your kind comment!
More salt, and maybe add some butter at the end? And every soup is better the next day.
As you can see on comments there is not one and only traditional recipe for salmon soup so you can adjust it to fit your own taste and needs
Add the spices in the broth while you are boiling it, you can remove them when you are draining it...and wont have to spit the allspice while eating. I would bet that in restaurant they have lot of real cream and butter in it, that is how we do it in ours.
Thank you for showing us how you made it again. I have always eaten salmon soup when visiting Finland but never made it, and it’s high time I try! So I have been paying careful attention to the 3 times you have made it, and read everyone’s comments too. Come winter time here again in Sydney, I will plan for my daughter and I to try making it together.
Yes please try making it with your daughter!
yeah, the bones and head and filleting are usually included in the price
Well done, sir.
There are so many recipes. Many moons ago I complained to my grandma that I can't really find recipe that comes close to her salmon soup.
She told that it's probably because she always used pikes with some extra butter that my grandpa caught. Much less fishy and more fresh that way.
Oishii ! Daiki san itadakimaaas 🙏
There are many ways to do "Finnish Salmon Soup". I prefer milk/cream. But that look also 100% delicious.
Some people skim the foam and stuff when boiling, so that could be a niche tip.
Salmon soup is one of those dishes that has as many variants as there are cooks.
I do mine almost the same way as you do, instead of regular ruokakerma I use kuohukerma = double cream.
Looks delicious! One tip for perunarieska my friends vow by: put it in a plastic bag and squeeze it out to make a spiral. Apparently they need to be as flat as possible so extruding it is an easy way 😂
Rye bread is like salmiakki. Theres a lot of different kinds and I think that you could find something that tastes better for you. (Norwegian) salmon tastes better than rainbow trout because it has more fat in it. That "cream" you picked is not the best one for salmon soup.
Nice video again ja puhut hyvää suomea. 👍
I think that you should try to make perch and zander soup as well. To me those are more finnish ones than salmon soup but not as famous ones.
Kalakeitto voi tehdä vaikka mateesta, siiasta, hauesta... Mitä nyt sattuu olemaan. Jos ei harrasta kalastamista, niin toki tiettyjen kalalajien saatavuus rajoittaa vaihtoehtoja.
Salmon Soup fine dining style. love it!
Well that is nice to see that you really try to do it as traditional way. I think that over the time as you just go with the flow and the feeling what you like in the soup is much more important than other peoples opinnion. I use just common onion in my soups becouse those are cheap, but gives flavor. I also like the carrots in the soup so i have those in mine. Now that i live ketogenic diet i don´t eat potatoes at all so i use turnip aka "lanttu" instead. Turnip has it own kind of flavor too and it is stronger than in potatoe, but yes. It works fine in the soup and still the soup tastes like traditional salmon soup. Best advice still would be that tast always that you have enough salt in the soup. It is one of the key element in every soup and if you have Aroma or other aromatic salt it works so well in all soups. I use it every single time.
Tip for the perunarieska. Try to taste that much that it have enough of salt before making it dough. When it tastes good enough mix the flours and egg. I would also make rieska thinner and use butter on top of every bread to make it taste better.
Looks incredibly good 🤤 I'm always blown away by how amazing ypur Finnish is 😊
Kiitos :)
Quite impressed with your Finnish
You caught me so off guard with your pronunciation of Finnish words, sounded like a native for real!
in my opinion, no food can be prepared in only one way. everyone has their own taste.
In my hotel we serve saaristolaisleipää with salmon soup. Perunarieska has to be cooked enough to have darker skin on it.
Little late to watch, but it is so nice to see you remake the recipe. By the way, did you wash the fish head and pat it dry? Sometimes it's the skin surface that makes things extra fishy. The fishy taste might also be due how fresh the fish is, the type of fish and season. Like some fish can actually taste muddy when it's winter and they swim deeper. Do try again with bigger pot and try and get the freshest arrived fish and clean it well. Oh and as someone mentioned freezing fish, that might help too!
No, I should done as you say :)
@@DAIKIFinlandLife Good luck for future cookings ☺️
Looking good!
(Always take the backend of any fish, the best parts are towards the tail.)
Go go Daiki! 💪 Tein itsekin kalakeittoa, mutta käytin seitiä.
Looks really nice👌 The salt in the soup is the key. And second day the soup will be better. Also you need butter with the perunarieska and you need to drink milk with that 😁
Soup is well done, but one thing missing which is imo essential in every salmon soup, salt. Did you add it into the soup? I noticed you added whole all spice which is good but I didn't notice salt.¨
Also I feel like the richness of salmon soup comes from "haudutus" I don't know what the translation is but letting it sit after it's finished for a while like 20-30min so it absorbs all the flavour.
Also if the soup didn't feel as thick as you would like it then adding little bit of corn starch after it's finished boiling makes it thicker how I like it.
ty was fun
Good! One tip is not to boil salmon, it will dry out. Add salmon as last into hot soup and close stove and let it rest for 5-7 min. You won’t believe but 15% oat cream taste better than heavy cream. Add double amount compared to heavy cream. It does not taste as oat at all in the soup. Avoid boiling oat cream, it will generate slumps. When using oat cream, add it after fish has been in 5 min in the soup. I know many fins are uppset hearing oat cream in the salmon soup. You wont’ believe before you taste. Btw in one fish soup competition here, winner was using oat cream.
There are so many variations of salmon soup and I think the first one you did was more what finns today make. It is what it is now because it is better that way than the most authentic salmon soup our ancestors used to make. ^^
Good job Daiki! Maybe you could change the low fat Flora product for real cream?
Yeah I should!
I respect your ability and willingness to accept help and advice from others. Since you're so cool about it, can I give you a small tip they teach folks at culinary school? Here goes; you'll have a better time manipulating your knife if you hold it by the base of the blade with your thumb and index finger. It's more stable and less prone for accidents. I'm sure there are a lot of pictures if you google chef's knife grip or something 🎉
Anyway, wholesome vibes as always, keep it up!
Thanks for the informative tip :)
Eyy another cooking episode! I love these a lot.
Thank you for watching :)
Fish soup can be made with other fish as well. Doesn't have to be salmon if you like some other fish better.
You can put carrots or whatever you prefer. Different areas of Finland have different ways to make it anyways. I'm guessing it's the same in Japan, same dishes are made in multitude of ways in different areas.
99,99% of Finns don't really care if you make food the traditional way or not. Most of the dishes in Finland are from elsewhere anyways.
Try also smoked salmon. The taste will be superb!
looks so good!!
finnish salmon soup is so gooood, love it
whenever a recipe calls for cream I would just go with regular "kuohukerma" (heavy cream in english). Flora is not proper cream.
Boiling: 212 Fahrenheit
Simmering: 180 Fahrenheit
Simmer fumet, don't boil it. Also, doesn't take as long as a beef or chicken stock.
Well done Daiki 😊❤ Everything looked good !!! I don't cook salmon soup never. I like so called clear soup with vegetables and the fish is lake bass; which I don't boil at all..I fried it in the pan and add the fried fishes to the toppings to the wegetable soup. I use potatos,carrots,onion,celler ( " serori" 😅) rosemary,dill and I use maggi - vege broth.. Try sometimes ,you may like that fish soup also.. 🍲🍲🍲👋🌞❤
That soup sounds good too!
Fumet! Great video.
When making a cream sammon soup use real cream. for the best flavor you need kuohukerma.
Finnish salmon is usually fresh water salmon. Salmon in Japan is salt water salmon. Fresh water salmon tastes much better in my opinion.
フィンランド語上手
The color palet of your room, conputer and you clothes please my subconsicious.
The cream they sold you isn't necessarily complete garbage but what they sold you basically isn't real cream 😅 it's what they call "food cream" and the one you got was a light version as well, meaning it has less fat so it's not as rich. They use something like potato starch to thicken it to make it more thick like avtual cream that's thick from the rich fat content. I'd recommend trying kuohukerma (whipping cream in English), that's as close to a proper cream your going to get in Finland I think. Dino worry about the name having the word whip in it, the name just comes from the fact that it whips well.... Like any proper cream should anyways 😂, it's literally just cream.
Also, one way you may be able to make it more to your taste, is to add more vegetables while boiling the broth! I do that too personally and love the results every time (same as you did the stock here but just more vegetables). Personally I like carrots too :)
Just thought that giving a tip to make it more to your taste might be more useful than tips to make it more "traditional". Everyone makes it a little differently anyways even if the basics are the same!
Oh oh oh, and personally I love substituting some of the salt with soy sauce. I originally tried it out of curiosity as I add it to most of my food anyways, and have to say it works really well and I do it every time now! I'm definitely an umami addict though, I also add msg to many of my foods, but salmon soup is already so rich in umami it really doesn't need it, at least not in addition to soy sauce 😁
Don't worry. There is no one single recipe. Finnish people also cook lohikeiito in several different ways.
Ohayo Daiki-san. Voisitko esitellä meille keittiöstäsi japanilaisia veitsiä jos sinulla on niitä? Arigato gozaimasu.
Looks tasty!
so good 1
You speak good Finnish, you could use it more in your videos! Although it creates more work for you as you add the subtitles 😄
I will actually publish "Suomenkielinen video" in a few weeks :)
@@DAIKIFinlandLife Loistavaa 💪
I would be interested to know if you would make a salmon soup as it would be made in Japan how would that compare ?
In some areas in Japan, they out salmon in a hotpot, usually with miso.
I really like your videos. Most of the time, the sound quality is bad, like in Finnish movies. Even in modern ones.
Heavy natural cream is best, that flora stuff is processed and contains palm and canola oil, which ruins the taste.
初め。 それはおいしそう。
I believe You should use real kuohukerma, not those 4% creams...