This week I publish a recipe for lohikeittoa traditional Finnish salmon soup containing a lot of dill. It is scrumptious (and I am not simply saying that as a result of I developed it), however as I poured heavy, full-fat whipped cream right into a gradual cooker with contemporary salmon and root greens, I could not assist however hear that previous Italian saying at the back of my thoughts. : By no means combine fish and dairy!
We have lengthy recognized {that a} handful of tangy Parmesan belongs in a grilled oyster, and who may argue with the perfection of cream cheese and smoked salmon? To be sincere, I’ve by no means given this “rule” a lot thought. However after attempting Lohikeitto, one thing clicked into place. The reality is that fish and dairy will not be solely tolerated, however cherished.
The salmon is fatty, by fish requirements, and the cream is wealthy. They duplicate one another’s decadence and each deliver their very own sweetness to the general dish. A contemporary shaving of a tough, aged cheese on a seafood paste emphasizes saltiness and counteracts the pure sweetness of shrimp, clams, or squid. In the event you do not imagine me, strive it your self.
The parable has grown to the purpose that some imagine that mixing fish and cheese will not be solely vaguely disgusting, but additionally actively poisonous. There isn’t any base for this, and mixing contemporary salmon and heavy cream is completely nice. In actuality, the separation between seafood and dairy is solely a product of Italian geography: traditionally cheese will not be made the place the nice seafood is. Nobody considered placing them collectively and, lastly, folks began saying that it might probably’t be executed. At present you’ll be able to and it’s best to. A very good place to start out is my recipe for lohikeitto.
What’s your favourite mixture of fish and dairy? Let me know within the feedback!
