Salmon soup (Finnish) Flavourful fish soup made with slowly simmered, strong fish stock is a Finnish summer treat. White fish like perch and pike-perch and red fish like salmon may be used to make the soup. The stock is cooked with leftover fish trimmings, vegetables, spices and water. When buying the fish, ask your fishmonger for extra trimmings from several fish as well. Using salmon trimmings only would make the stock too oily and gelatinous, so it is better to mainly use scraps from lean fish, like perch, pike, bream, pike-perch, roach, cod etc . Ingredients: For the fish stock: trimmings and scraps from a minimum of two lean fish (and some from salmon)  —  spines, bones, heads and tails 1 - 2 medium carrots 1 onion green part of leek large bunch of fresh dill 1 bay leaf a few black peppercorns dash of salt cold water For the soup: 2 - 4 medium new potatoes 1 - 2 medium carrots white part of leek fish stock medium salmon fillet, skinned lightly chopped fresh dill Note that compared to meat and chicken stocks, more fish trimmings are needed in proportion to water in order to give the stock a strong enough flavour. Cooking: Remove the gills from the fish heads. The gills would make the stock cloudy and give it a bad taste. Scrape or peel the carrots and cut them into large chunks. Halve the peeled onion. Cut the green part of leek in smaller pieces. Take the dill stems only and save the leaves for flavouring of the final soup. Place the fish trimmings in a medium-sized saucepan together with the vegetables, dill stems and other spices. Add just enough water to barely cover the ingredients in the pan. Bring the mixture to the boil. Let the stock simmer slowly for at least 45 minutes. The stock will be ready when it has a good, strong taste of fish and all the ingredients are completely mushy. Let the stock stand for a while. Then strain it through a fine sieve. Discard the mushy ingredients left behind in the pan. Scrape or peel the potatoes and carrots and cut them in small pieces or cubes. Slice the white part of the leek. Place the vegetables in a saucepan. Add just enough fish stock to barely cover the vegetables. Bring the mixture to the boil and simmer until the vegetables are tender. Add the rest of the fish stock and bring to the boil. Cut the salmon flesh in thick, short strips or cubes and add them to the hot stock. Let the soup simmer for a couple of minutes or until the salmon has turned opaque. Sprinkle lots of chopped dill on the soup and serve immediately with buttered slices of good, fresh rye bread, This recipe first appeared at http://www.saunalahti.fi/~marian1/gourmet/finnish.htm . Thank you to Marianna Paavonkallio for permission to use. Aebleskiver (Danish pancakes) Ingredients: 6 cups buttermilk 6 cups flour 9 eggs 3 teaspoons baking powder 3 teaspoons baking soda 6 teaspoons sugar touch of cardamom and grated lemon peel Preparation: Mix ingredients into a batter. Use a special utensil called a monk's pan with half-spherical holes for frying pancakes. Put lard or Crisco in each hole of the pan for frying and then place two tablespoons of batter in the hole. Use small knitting needle or kebob stick to turn pancakes over when they bubble around edges and cook until browned. Thank you to Heidi Durrow for permission to use this recipe. Please take a look at Heidi's site at www.heidiwdurrow.com . This website: Copyright © 2008 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.