They say, when you’re writing a blog, you should find your niche and stick to it. Write content only for that niche.
I’ve never been one for sticking to the rules.
There are a number of things I enjoy in life, including, but not limited to; travel, photography, history, books, writing, cars, motorbikes, and… food. As I am planning a Route 66 charity tour with a good friend of mine, which includes at least five of those things I enjoy in life (maybe even writing and books too, but we’ll see) my blog will also include all these things. It’s only fitting.
All of these are my niche.
So, this is my first food blog post – breaking the rules of keeping to a niche.
Oh, and I should mention, I am not a chef, I have no professional training, and this blog will include mistakes, I am learning too!
1/4 cup of butter
1 leek (sliced)
4 cups of fish stock (you can use water)
1 pound potatoes (cut into chunks)
1 carrot (sliced)
1 large salmon (cut into chunks)
1 cup of cream (heavy or light)
Salt and pepper
Fresh chopped dill
Melt the butter in a pot. Add the sliced leek and saute until translucent (about 7 minutes) – try not to eat it all, as it smells so good!
Also, the butter, I found, is mostly to give it it’s oily consistency at the end and to help cook the leeks. But don’t do what I did and add too much!
Add the stock, carrot and potatoes. Bring to a boil and cook for about 10 minutes over medium heat.
Add the salmon and cream. Cook for about 5-7 minutes until it starts to boil.
I have absolutely no idea if I had enough or too much cream in mine. I didn’t actually measure out my ingredients.
Turn off the heat, add dill, salt and pepper. Close the lid and wait another 10 minutes.
(I hope turning off the heat is optional…)
Traditionally Lohikeitto is served with Rye bread, but I find wholemeal or white goes much better.
This is certainly a quick winter warmer, and it is one of my favourites! If you have had it before, or decide to try out making it yourself, please do let me know in the comments below!
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