Salmon and Potato Fish Soup

Steps

1. Melt the butter in a pot and soften the diced onion and the sliced leek for 6 minutes without letting them colour. Wash the leek well — grit sits between its layers.

   6 min

2. Add the diced potato, the sliced carrot, the bay leaves and the stock. Bring it to the boil and simmer 15 minutes, until the potato is almost soft.

   17 min

3. Cut the salmon into 3 cm cubes. Run a finger along the fillet first and pull out any pin bones with tweezers.

   6 min

4. Drop the heat until the pot barely moves, add the salmon and poach it 5 minutes. A rolling boil breaks the cubes apart.

   5 min

5. Pour in the cream and heat it through for 2 minutes without letting it boil.

   2 min

6. Take the pot off the heat, squeeze in the lemon, season with salt and pepper and stir in the chopped dill.

   3 min

Serving suggestion

A slice of dark rye bread on the side and nothing else.

Storage

Two days in the fridge. Reheat it gently — boiling breaks up both the fish and the cream.

Notes

Trout, cod or pike-perch work the same way. Salmon trimmings are cheaper and just as good here.