How to make Salmon soup

Ingredients

• 500 g skinless, boneless salmon fillet, in 3 cm cubes
• 600 g waxy potatoes, peeled and cubed
• 2 carrots, sliced
• 1 leek, sliced
• 1 tablespoon butter
• 1 litre water or fish stock
• 5 allspice berries
• 1 bay leaf
• 200 ml single (light) cream
• A large bunch of fresh dill, chopped
• Salt and black pepper

Method

1. Melt the butter in a large pan and soften the leek for 3 to 4 minutes.
2. Add the water or stock, the potatoes, carrots, allspice, bay leaf and a little salt.
3. Simmer for about 15 minutes, until the potatoes are almost tender.
4. Pour in the cream and bring back to a gentle simmer.
5. Add the salmon and cook very gently for about 5 minutes, until the fish is opaque and cooked through. Do not let it boil hard.
6. Stir in most of the dill, season with salt and pepper, and serve with the rest of the dill on top and rye bread on the side.