Finnish Salmon Soup (Lohikeitto)

• 30 g Unsalted butter
• 1 large Leek
• 600 g Yukon Gold potato
• 900 ml Fish stock
• 2 pieces Bay leaves
• 6 pieces Allspice berries
• 1 ¼ tsp Fine sea salt
• 450 g Salmon fillet, skinless
• 200 ml Double cream
• 20 g Fresh dill
• ½ tsp Black pepper

1. Trim the leek, then split lengthways and rinse well to remove any grit; slice thinly. Peel the potatoes and cut into bite-sized chunks. Cut the salmon into large pieces, about 3 cm, and keep chilled.
2. Melt the butter in a large pot over medium heat, then add the leek and a pinch of the salt. Cook for 5 to 7 minutes, stirring, until softened but not browned.
3. Add the potatoes, fish stock, bay leaves, allspice berries and the remaining salt. Bring to a gentle simmer, then cook for 12 to 15 minutes until the potatoes are tender.
4. Lower the heat so the soup is just steaming, then stir in the double cream. Add the salmon and cook gently for 3 to 5 minutes until just opaque and tender; do not let the soup boil.
5. Remove the bay leaves and allspice berries if you can find them. Stir in most of the dill, then taste and adjust with black pepper and a little more salt if needed. Ladle into bowls and finish with the remaining dill and a final grind of pepper.

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