Laxsoppa - Salmon Soup

When you prepare the gravlax, you end up with a lot of
salmon trimmings, not the least the meaty tail part which
is usually cut off. Why not use these trimmings for a
traditional salmon soup?
Ingredients for the stock:
· 0.5 - 1 kg salmon
trimmings (head, skin, tail,
bones)
· 1 onion
· 1 leek (white part only)
· 1 large carrot
· 5 dill sprigs
· 5 parsley sprigs
· whole peppers and Jamaica
peppers
Ingredients for the soup:
· 1 tsp butter
· 1 tsp flour
· 1 l salmon stock
· 100 ml cream
· 2 egg yolks
· 50 g cooked and diced
carrots
· 50 g cooked baby peas
· chopped dill and parsley
The stock - proceed as follows:
1. Cut the salmon trimmings into small pieces, rinse
in cold water, place in a casserole, cover with
cold water and bring it to a boil.
2. Skim carefully, then add the vegetables and the
spices. Let it simmer for 45 min, then strain the
stock.
3. Remove and set aside any salmon meat adhering
to the head, tail or bones.
The soup - proceed as follows:
1. Melt the butter in a deep, heavy casserole over
low heat, add the flour while stirring, then add
the salmon stock. Bring to a boil and let simmer
for 15 min.
2. Whisk egg yolks and cream, add the mixture to
the soup, followed by salt and pepper (if
required).
3. Finally, add the vegetables and any salmon meat
that could be removed from the trimmings. Serve
sizzling hot!