Lohikeitto

Ingredients12

• salmon fillet500 g
• waxy potatoes400 g
• leek1
• carrot1
• yellow onion1
• fish stock1 L
• heavy cream200 ml
• butter20 g
• fresh dill30 g
• bay leaf1
• allspice berries4
• salt1 tsp

Method

1. Peel and dice the potatoes, carrot, and onion. Slice the leek into thin rings and rinse well. Cut the salmon into bite-sized cubes and set aside.
2. Melt the butter in a pot over medium heat. Soften the onion and leek for a few minutes without browning.
3. Add the potatoes, carrot, bay leaf, allspice, and fish stock. Bring to a boil, then simmer until the potatoes are just tender, about 12 minutes.
4. Add the salmon cubes and simmer gently until just cooked through, about 5 minutes. Do not boil hard.
5. Stir in the cream and most of the chopped dill. Season with salt and warm through for 2 minutes.
6. Remove the bay leaf and allspice berries. Serve hot, garnished with the remaining dill.