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Lohikeitto (Finnish Salmon Soup)
Bucket List | P.113
280 g salmon fillets
2 brown onions
2 tbsp unsalted butter
500 g white potatoes
500 ml fish stock
200 ml double cream
1⁄4 tsp allspice
4 sprigs dill
1 loaf rye bread
Skin the salmon and dice into 2cm cubes, saving the offcuts. Peel and dice the onions. Put a large saucepan over a medium heat and add the butter. When it melts and foams add the onion. Gently sweat the diced onions for 15 minutes, stirring regularly, until they begin to turn a golden brown.
Peel the potatoes and dice into 2cm cubes. Add the potatoes to the same pan as the onions and enough water to just cover them. Turn up the heat to high, cover the saucepan with a lid, and bring the liquid to a boil. Cook the potatoes for 10-15 minutes until they are only just soft.
Add the salmon offcuts to the pan with the fish stock, cream and allspice. Season well with salt and pepper and cook for another 5-10 minutes. Add the salmon cubes and cook for 4-5 minutes more to gently poach the fish. Avoid stirring too much to keep the salmon chunks intact.
Finely chop the dill. Remove the soup from the heat and add the dill. Stir gently and serve with sourdough, lemon butter and a little extra dill to garnish.