Norrlandsk Laxsoppa

This Swedish salmon soup is not as expensive as it sounds, since only the head and bones of the salmon used. Serve

Norrldndsk Laxsoppa (nawr-lcnsk lax-sop-pah) as an unusual first course.

4 SERVINGS head and bones from a large salmon, cleaned and eyes removed

22 pints water

1 teaspoon salt

6 peppercorns, crushed bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

1 strip of lemon rind

3 tablespoons pearl barley, soaked in water for

8 hours or overnight and drained

3 medium-sized carrots, scraped and cut into thin slices

2 small turnip, peeled and chopped

1 small onion, finely chopped


Unfortunately! North Country Cake must be kept for one week before eating.

2 small leeks, white part only, cut into o-inch slices

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh dill or

½ teaspoon dried dill

In a large saucepan, bring the salmon head and bones, water, salt, peppercorns, bouquet garni and lemon rind to the boil over moderate heat. Reduce the heat to low and simmer for 30 minutes.

Remove the pan from the heat. Pour the contents of the pan through a strainer into a large mixing bowl. Reserve the salmon head and discard the bones and flavourings.

Rinse and dry the saucepan. Return the strained stock to the pan. Add the pearl barley, carrots, turnip, onion and leeks and place the pan over moderate heat. When the liquid boils, cover the pan, reduce the heat to low and simmer for 30 minutes or until the vegetables are tender.

Meanwhile, remove the flesh from the salmon head. Reserve the flesh and dis-card the bones.

Add the parsley, dill and reserved flesh to the saucepan and cook for a further 3 minutes. Remove the pan from the heat.

Pour the soup into a heated soup tureen. Serve immediately.

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