Tag: Salmon

Fish Soup – Gdańsk inspired

  • I read that fish was very popular in the Gdańsk region.
  • Fish soup was one of the most expensive starters on several menus.
  • I tried it in the Motlava (yes that is the spelling!) restaurant in Gdańsk.
  • It was a clear soup with carrots and celery – not a lot different from my fish soup with celery.
  • Personally – I thought it was a bit too salty.
  • This one is based on the soup in the restaurant.
  • The menus said it used a fish stock – I have used a vegetable stock.
  • You have to chop the vegetables into very small pieces.
  • The soup in the restaurant did not have many pieces of fish – I have increased the amount.

Ingredients

  • 2-3 carrots
  • 2 celery stalks
  • 1 onion
  • 250g of fish – Cod/Haddock/Salmon
  • 1 ½ litres of vegetable Stock/ or fish stock
  • 6 allspice grains
  • 6 black peppercorns
  • Salt and pepper to taste.

Method

  • Peel the carrots and chop them into very small pieces.
  • Cut the celery stalks into very small pieces.
  • Chop the onion into small pieces.
  • Add the allspice and peppercorns to the stock.
  • Add the onion to the stock, bring to the boil and then simmer for around 5 minutes.
  • Add the carrots and celery, bring back to the boil.
  • Simmer for around 5 minutes.
  • Chop the fish into small chunks and add to the soup.
  • Bring back to the boil then simmer for around 5 minutes.
  • Season to taste and serve.

Gdańsk soup on the left – mine in a Royal Doulton Carnation soup plate on the right.

Salmon Poached with Peppers

  • After making the Salmon & Pepper soup I thought this would make a lovely light main meal with just a little alteration.
  • The peppers and onion can be cooked on the stove top and then the salmon added and poached in the steam from the stock.
  • Or the dish placed in the oven with a lid once the salmon is added.

Ingredients

    • 2 onions
    • 2 red peppers
    • 1 clove of garlic crushed.
    • 2 portions of fresh salmon
    • ½ litre vegetable stock
    • ½ teaspoon hot paprika
    • A little sunflower oil
    • Salt & pepper to taste

Method

  • Cut the onion in half and then slice it thinly.
  • De-seed the peppers and then cut into long thin slices.
  • Lightly fry the onion and peppers in a little sunflower oil till soft.
  • Add the paprika, garlic and the vegetable stock.
  • Bring to the boil and then simmer gently for around 15 minutes.
  • Pre-heat the oven to GM4 – 180°C
  • Season if necessary.
  •  
  • Put the mixture at the bottom of an ovenproof dish – that has a lid.
  • Place the salmon on top of the mixture.
  • Cover the dish with the lid.
  • Place in the oven for  around 15 minutes.
  • *
  •  Great with crusty French style bread or boiled new potatoes.
  • Royal Doulton Burgundy Plate.
  • OPTION – not tested
  • Add 125ml of dry white wine to the peppers when adding the salmon.

Salmon & Pepper Soup

  • This soup is delicious and I think it will be the basis of at least two other recipes.
  • It is based on one found in one of my recent book purchases in Wrocław.
  • Łosoś is salmon in Polish
  • Did you know that Poland is a big importer of salmon, much of which comes from Sweden?

Ingredients

  • 2 onions
  • 3 peppers – different colours
  • 200-300g fresh salmon -(1-2 whole pieces best)
  • 1½ litres vegetable stock
  • ½ teaspoon hot paprika
  • A little sunflower oil
  • Salt & pepper to taste
  • *
  • Optional – chopped flat leaved parsley or chives to garnish 

Method

  • Cut the onions in half and then slice then thinly.
  • De-seed the peppers and then cut into long thin slices.
  • Lightly fry the onion and peppers in a little sunflower oil till soft.
  • Add the paprika and the vegetable stock.
  • Bring to the boil and then simmer gently for around 10 minutes.
  • Add the pieces of salmon and simmer for around 15 minutes.
  • Take out the salmon, remove the skin and cut into chunks.
  • Put the salmon back into the soup.
  • Season if necessary.
  • *
  • Garnish with green herbs if you have them.
  • *
  •  Great with crusty French style bread.

Served in a Royal Doulton – Carnation Soup Plate.

Salmon Spread

  • There are many recipes in my Polish cookery books for a variety of spreads using cooked meat or fish.
  • In Polish this would be called pasta – a paste or a spread.
  • This recipe was given to me by my late cousin who lived near Durham.

Ingredients

  • Small tin of pink salmon
  • 200g of cream cheese or yoghurt cheese
  • Juice of half a lemon
  • *
  • A little soured cream- optional
  • Salt and pepper

Method

  • Drain the salmon from the liquid in the tin.
  • Remove the skin and any bones.
  • Mash the salmon up with a fork.
  • Add the cheese and the lemon juice.
  • Mix it all together to a smooth paste.
  • Add some soured cream to make a softer spread.
  • Season to taste.
  • Put into a bowl to serve or into individual little pots.
  • *
  • Serve with bread, toast or crackers and green salad.
  • Or use as a dip with crudities.

 

Served on an oval plate by Johnson Brothers – Snowhite – 1960-1979

Note

You can use some left over poached fresh salmon instead.