FRESH SALMON, DILL AND POTATO SOUP

                                

 

A delicious soup which is a meal on its own.

 

 

1 kg (2lb) salmon fillets

8 peppercorns

1 strip of lemon rind

1 large carrot, cut into large chunks

1 celery stalk and leaves

3 bay leaves

A few parsley stalks

1 handful of chopped dill

1 onion, peeled

8 allspice berries

1 kg (2 lb) potatoes, peeled and cubed

200 ml (7 fl oz) single cream

30 g (1 oz) butter

 

Skin and debone the salmon and cut it into bite-sized pieces.   Place 12 cups of water in a saucepan, for the broth, with the salmon skin and bones, peppercorns, lemon rind, carrot, celery, bay leaves, parsley stalks, the onion and some salt.  Bring to the boil and discard scum.  Lower the heat and simmer for ½ an hour before straining into a large, clean saucepan.  You will need about 6 cupfuls if it is not enough, add extra water.  

 

Place the stock over high heat and add the allspice berries and potatoes and cook for about 15 minutes until the potatoes are tender.  Lower the heat and add the salmon chunks and simmer gently for 10 minutes until the salmon is cooked.  Add the cream, butter and chopped dill.  Bring back toa gentle boil, taste and adjust seasoning if necessary and serve with a grinding of fresh pepper.