Get all the taste from salmon heads in into a warm delicious dish!
- 2-3 salmon heads
- 1 large onion, thinly sliced
- 2 garlic cloves chopped thinly
- 3 tablespoons of butter
- 8 ounces of potatoes, scrubbed and cut into 2-inch cubes
- 1 large bunch of fresh dill
- 2 bay leaves
- 1 teaspoon of kosher salt, or to taste
- 1/2 cup cream, or to taste
- Melt the butter in the sauté pan or pot over medium heat
- Add the onions and sauté until softened but not browned (about 7 minutes)
- Add the salmon parts, the potatoes, bay leaves, salt, and all but a few stalks of the dill.
- Add enough water to just cover the fish. Bring the water to a steady simmer and cook until fish and potatoes are tender (about 20 minutes).
- Remove the fish parts from the liquid. And turn off the heat.
- When the fish is cool enough to handle, separate the meat and other edible parts (eyeballs, cartilage, etc.) from the skeleton.
- Add the fish parts back to the soup. Reheat gently at a low simmer, taking care not to break up the fish flesh.
- Add the cream and the chopped fresh dill. Add more salt, if needed, and freshly ground black pepper and serve!
- Leftovers may be kept in the refrigerator for up to three days and reheated over a low simmer.
Recipe adapted from Serious Eats