Finnish lohikeitto salmon and potato soup

Ingredients

For 1 serving

• Salmon fillet130 g
• Potatoes180 g
• Leek0.5
• Carrots1
• Fish stock350 ml
• Reduced-fat milk150 ml
• Butter5 g
• Dill5 g
• Allspiceto taste
• Saltto taste

Contains: lactose, fish, celery,

Method

1. Wash the leek well and slice it thinly; peel the potatoes and carrot and dice them into about 1.5 cm pieces. Skin the salmon fillet, remove any bones and cut it into cubes of about 2–3 cm.
2. Melt the butter in a saucepan over medium-low heat and sweat the leek for 4 minutes, until soft and translucent.
3. Add the potatoes and carrot, the fish stock and a few allspice berries; bring to the boil and simmer over medium-low heat for 15 minutes, until the potatoes are tender; season with salt.
4. Pour in the milk, turn the heat to low, add the salmon and cook for 5 minutes without boiling, until the cubes are pale pink and opaque.
5. Roughly chop the dill and stir in plenty of it off the heat before serving.