Ingredients:
- Water - 1.5-2 liters.
- Soup with salmon - 1 pc.
- Salmon fillet - 400-500 gr.
- Potatoes - 3-4 pcs.
- Leek - 1 pc.
- Onions - 1 pc.
- Carrot - 0.5 pcs.
- Cream - 250 ml.
- Creamy oil - 30-50 gr.
- Vegetable oil - 2-3 tbsp.
- Bay leaf - 2-3 pcs.
- Black pepper (polka dot) - 10-15 pcs.
- Dill - 4-5 vet.
- salt
- Pepper (ground)
Cooking method:
1. First of all, it is necessary to weld the broth:
• in a saucepan with water to put a soup with salmon (head, ridge, fins) and bring to a boil
• Reduce fire to a minimum and remove the resulting foam
• To the soup to add the onions onions 2 potatoes (from total), bay leaf and peas pepper
• Cook until potato readiness
2. While the broth is boiled, it is possible to cook a roaster:
• Carrot cut into straw
• White part of the onion sowing chopped by half rings
• On the creamy and vegetable oil mixture, fry leek
• add carrots to Luka and also fry until golden
3. From the broth to get ready-made potatoes (put in a separate container, since it will be needed in the future), the soup set and seasonings (they will no longer be needed)
4. The broth itself strain through the sieve and put on fire again
5. While the broth boils, cut the remaining potatoes with a middle cube
6. Add chopped potatoes into broth and cook before it is ready.
7. Meanwhile, you can prepare the rest of the ingredients:
• salmon fillet cut into pieces of approximately 3x3 cm
• Potatoes that have taken out of the broth, to bridge with the help of "Tolkushki" (or just forks), gradually adding cream, until it obtained a very liquid puree
8. In the broth with already ready-made potatoes add the resulting potato mashed potatoes, cream residues, salmon fillet and roaster
9. Bring the ear to boil and add salt and pepper
10. Cook literally 2-3 minutes
11. Finished ear insist 15-20 minutes
12. Before serving to the table to Finnish ear add dill.
You can also add a little smoked paprika - it will not only decorate the dish, but also give him a smoky fragrance (as if the ear was cooked on the fire)