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This week I’m publishing a recipe for lohikeitto, a classic Finnish salmon soup that goes heavy on dill. It’s delicious (and I’m not just saying that because I developed it), but as I poured full-fat heavy whipping cream into a simmering pot of fresh salmon and root vegetables, I couldn’t help but hear that old Italian adage in the back of my mind: Never mix fish and dairy!
We’ve long known that a handful of sharp parmesan belongs on a chargrilled oyster, and who could argue with the perfection of cream cheese and lox? To be honest, I’ve never given much thought to this “rule” at all. But after tasting Lohikeitto, something clicked into place. The truth is that fish and dairy don’t just tolerate each other—they love each other.
