Last episode (at least for a while) of the series “fish and anethole pairing” :)

This soup is particularly dear to me. It is an iconic Scandinavian dish that brings back to my mind the years I spent in Finland. I have already told you here that Scandinavians have fairly soon understood the power of fish and anethole pairing. This is a very cozy soup, ideal for the fall time. In Scandinavia, it is actually served the entire year, but their summers are definitely fresher than ours :)

The only modification to the original recipe is in the addition of Pastis. My dear Finnish friends, do not hold it against me! :)

Scandinavian soup with salmon, dill and Pastis

(Doses for 4 persons)

• 200 g of salmon fillet

• 4 potatoes, medium size

• 0.75 L of water

• 0.25 L of whole milk

• 1 scallion

• 1 shot of Pastis

• a pinch of dill (better if fresh)

• olive oil as needed

• salt to taste

Chop the scallion finely and set aside. Peel the potatoes and chop them into small chunks. Pour a bit of oil in a large pot, add the scallion and let it stir-fry under medium flame. Add the potatoes and sear them a bit. Now, pour the water into the pot and salt to taste. Bring everything to boil and let it cook for 10-15 min. After this time, turn the flame off and add the milk.

In the meanwhile, chop the salmon into small chunks, pour some oil into a frying pan, along with the salmon and stir fry it. When the fish starts to brown, add the Pastis.

Pour the soup in 4 single bowls, add the salmon and a pinch of dill. Serve the soup warm.