What to cook from smoked salmon ridges at home? Features and secrets of fish broth. Step by step recipe with photo and video recipe.
Salmon is an elite fish, so even its ridge and tail are worthy of use in cooking. Therefore, if you have sirloin-bone scraps from smoked noble fish, then do not rush to throw them away. Today I will tell you how to make a delicious and aromatic broth out of them for the whole family. Although from such ridges, no less delicious salads are obtained. You can find their recipes on the pages of the site using the search bar.
And if you do not have a whole carcass of smoked fish, to dispose of its leftovers for the preparation of the first course. But if you want to try a rich soup, then buy in the fish department on the counter for soup sets trimming with fins, the ridge and tail of this fish. They are sold not only smoked, but also fresh and ice cream. So there is an alternative to choose from. And the amount of salmon for the recipe is not required at all.
Cooking fish broth from their soup set is not difficult and very fast. Moreover, its taste and aroma will not leave anyone indifferent. The dish turns out to be not only tasty and rich, but also replenish the body with extremely useful substances. Fish bones will saturate the body with easily digestible calcium and strengthen the skeletal system.
- Caloric content per 100 g - 82 kcal.
- Servings - 4-5
- Cooking time - 1 hour
Ingredients:
- Smoked ridges, fins, salmon tail - 200-300 g
- Onions - 1 pc.
- Dried celery root - 0.5 tsp
- Ground black pepper - pinch or to taste
- Bay leaf - 1 pc.
- Allspice peas - 4 pcs.
- Water - 2 l
- Salt - 0.5 tsp no slide or to taste
- Carnation - 2 buds
Step-by-step preparation of smoked salmon ridge broth:
1. A whole ridge of salmon is about 60-70 cm long. I don’t use a whole ridge. you will get a very rich and fatty broth, so I only take a part. But if you have a large pot for a large number of people, then it makes sense to take the whole ridge. Take any parts from the ridge, the more meat on them, the better.
If you are using a whole ridge, then cut it into pieces with scissors so that it is convenient to fold it into a saucepan. Rinse fish offal with cold water and place in a cooking pot. Pour cold water over them and put on fire.
2. Peel the onion, wash and send to a saucepan with fish. If you leave a few scales on the onion (the main thing is to wash them well), and you cook the broth with them, then the first dish will acquire a beautiful golden color.
3. Then put all the spices in a saucepan: bay leaf, dried celery root, allspice peas, clove buds. Add black pepper and salt a little. Do not overdo it with salt, because the fish fins are already salty. It is better to taste the broth at the end of cooking, and, if necessary, bring it to the desired level.
4. Bring the broth to a boil. A small amount of foam will form on the surface, it must be removed all so that the first dish is transparent.
5. Close the pot with a lid and continue to simmer the broth for 30-45 minutes. The longer you cook, the richer it will be.
6. Remove the prepared broth from the heat. If you want a fatty soup, then you can immediately cook it. If you want to limit the fat content, then cool the broth and chill well in the refrigerator. During this time, a fat film forms on its surface, which can be removed with a spoon.
7. To cook soup in this broth, remove the ridges from the broth and strain it. Throw away the spices and vegetables that were cooked with fish, they have given up all the aroma and taste and are no longer needed in the dish. If there is a lot of broth, part of it can be frozen in the freezer.
8. From the cooled ridges, remove all the meat and cut it into medium pieces (for a child, cut into small pieces). Try to keep out of the bones. Well, then everything is standard. Cook your favorite soup on ready-made broth from smoked salmon ridges. Pea soup, lentil soup or classic vegetable soup goes well with smoked broth.
