Lohikeitto

Ingredients

• 600g salmon fillet, skinned and pin-boned
• 700ml fish stock
• 500g waxy potatoes
• 1 large leek
• 1 carrot
• 300ml double cream
• 40g butter
• 3 allspice berries
• 2 bay leaves
• 1 large bunch dill (about 30g)
• 1 tsp salt, plus more to taste
• White pepper
• Rye bread, to serve

Before you cook

• Run your fingers over the salmon and pull out any pin bones, then cut the flesh into 3cm cubes.
• Peel the potatoes and cut them into 2cm dice.
• Trim the leek, split it lengthways, wash out the grit and slice it into 1cm half-moons.
• Peel the carrot and cut it into thin coins.
• Chop the dill fronds finely and keep the stalks separate.

Steps

1. Melt half the butter in a large pot over medium heat.
2. Add the leek and carrot with a pinch of salt and sweat them for 5 minutes until softened but not coloured.
3. Pour in the fish stock and add the potatoes, allspice berries, bay leaves and the dill stalks.
4. Bring the pot to a gentle boil, then lower the heat and simmer for 12 minutes until the potatoes are almost tender.
5. Fish out the dill stalks and bay leaves with tongs and discard them.
6. Pour in the cream and bring the soup back to the barest simmer.
7. Slide the salmon cubes into the pot and turn the heat right down.
8. Poach the salmon for 4 to 5 minutes without stirring, until the cubes turn opaque and flake at a nudge.
9. Season the soup with salt and white pepper, tasting as you go.
10. Stir in most of the chopped dill and drop the remaining butter on top to melt.
11. Ladle into warm bowls, scatter the last of the dill over and serve with rye bread.