Somebody Needed to Say It: Salmon Loves Heavy Cream

This week I’m publishing a recipe for lohikeitto, a traditional Finnish salmon soup that goes heavy on dill. It is scrumptious (and I’m not simply saying that as a result of I developed it), however as I poured full-fat heavy whipping cream right into a simmering pot of recent salmon and root greens, I couldn’t assist however hear that previous Italian adage behind my thoughts: By no means combine fish and dairy!

We’ve lengthy identified {that a} handful of sharp parmesan belongs on a chargrilled oyster, and who might argue with the perfection of cream cheese and lox? To be sincere, I’ve by no means given a lot thought to this “rule” in any respect. However after tasting Lohikeitto, one thing clicked into place. The reality is that fish and dairy don’t simply tolerate one another—they love one another.

Salmon is fatty, by fish requirements, and cream is wealthy. They double down on one another’s decadence and each carry their very own sweetness to the general dish. A recent shaving of a tough, aged cheese on a seafood pasta emphasizes the salinity and counterbalances the pure sweetness of shrimp, clams, or calamari. If you happen to don’t consider me, strive it your self.

The parable has snowballed to the purpose the place some consider mixing fish and cheese is by some means not solely vaguely gross, however actively poisonous. There’s no foundation for this, and mixing recent salmon and heavy cream is completely tremendous. In actuality, the separation of seafood and dairy is just a product of Italian geography: cheese isn’t traditionally made the place the great seafood is. Nobody thought to place them collectively, and ultimately individuals began saying you’ll be able to’t. At the moment, you’ll be able to, and you need to. A superb place to begin is my recipe for lohikeitto.

What’s your favourite fish and dairy combo? Let me know within the feedback!