Selyanka (Finnish Salmon Stew)

For another Finnish fish stew, see Matti's Kalamojakka

Southern Finland is a mix of three cultures — Finnish, Swedish, Russian. Although the Russian language isn't often heard, years of czarist rule influenced other parts of Finnish life. Beer, for example — Sinebrychoff is a major brewer — and food. Russian-inspired dishes are found in many Finnish restaurants, especially in Helsinki, a significant departure from 'white' foods often associated with Scandinavian cooking.

Selyanka exemplifies the fortuitous mingling of Eastern and Western food tastes. In my version, salmon replaces the traditional Russian meat. Put on your babushka and cook up a batch of this flavorful stew!

Potatoes. Russets or Yukon Gold are a good choice (red potatoes won't give the desired creaminess). Because this is a Finnish dish, use yellow Finnish potatoes if you can find them.

Paprika. Use 'sweet' paprika—the ordinary version used to liven up the look of deviled eggs and potato salad. If you prefer spicy heat, use 'hot' paprika (I like 'Szeged Hungarian Hot Paprika'). Because paprika releases flavor when heated, go easy.

Salmon. Choose salmon fillets (not steaks). If frozen, remove the fish from the package and thaw in cold water. Remove any bones and skin. Do NOT cut into pieces. Fish is done when it flakes easily.

Total time about two hours. Makes 4-6 servings.

SHOPPING LIST:
	Onions Carrots Garlic Canned whole tomatoes Potatoes Capers Stuffed olives Sweet paprika Savory or thyme White wine vinegar Fresh dill Salmon
1	In large soup pot melt butter, then stir in and cook gently ("sweat") until onions are softened and translucent (6-8 minutes)	2 tablespoons unsalted butter 1 medium onion, chopped, or white part of one leek, sliced 2-3 carrots, finely chopped salt and fresh ground black pepper
2	Stir in and cook 30 seconds or until fragrant	1-2 cloves garlic, minced
3	Add, bring to boil, then lower heat and simmer, covered, until potatoes are fork-tender (about 30 minutes). Stir occasionally. Simmer for an hour or more to enhance flavor.	about 2 cups chicken or vegetable stock 1 cup water 15-oz can tomatoes, without juice 3-5 medium potatoes, coarsely diced Optional: 1 medium sweet potato, diced 2 tablespoons capers, rinsed and chopped 2 tablespoons pimento-stuffed olives, sliced about 1 tsp paprika (see above) about 1 tsp sugar 1/4 to 1/2 tsp dry savory or thyme, crushed
4	After potatoes are done, stir in	1 tablespoon white wine vinegar (or lemon juice) 1 tablespoon fresh dill leaves, chopped
5	Submerge fish in stew. Turn off heat and let pot sit, covered, 5-10 minutes while fish cooks in the stew. Fish is done when it flakes easily.	about 1 pound salmon fillets (see above)
Sprinkle servings with chopped fresh dill leaves. Optional: Stir in a dollop of sour cream or light cream to individual servings. Accompany with warm whole-wheat bread, butter and a semi-soft cheese such as Havarti.

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