Kalakeitto (Finnish Salmon Soup with Dill and Potatoes)

• 30 g Unsalted butter
• 1 medium Leek
• 2 medium Carrot
• 600 g New potatoes
• 2 pieces Bay leaves
• ½ tsp Black peppercorns
• ¼ tsp Allspice
• 1 ½ tsp Fine sea salt
• 900 ml Fish stock
• 300 ml Whole milk
• 150 ml Double cream
• 450 g Salmon fillet, skin removed
• 15 g Fresh dill

1. Trim and rinse the leek well, then slice it. Peel the carrots and slice them into coins. Scrub the potatoes and cut them into bite-size pieces.
2. Melt the butter in a large pot over medium heat. Add the leek with a pinch of the salt and cook for 5 minutes until softened but not coloured, stirring often.
3. Add the carrots and potatoes, then stir in the bay leaves, peppercorns, allspice and remaining salt. Pour in the fish stock and bring to a gentle simmer. Cook for 12 to 15 minutes, until the potatoes are just tender.
4. Lower the heat so the soup is barely simmering, then stir in the milk and double cream. Add the salmon in large chunks and poach gently for 4 to 6 minutes, until just opaque and flaking. Avoid boiling once the dairy is in the pot.
5. Finely chop the dill and stir most of it into the soup. Taste and adjust with a little more fine sea salt if needed. Ladle into bowls and scatter over the remaining dill to serve.

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