Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Peel the potatoes and cut them into approximately 2 cm cubes. Peel the carrot and slice it into rounds about 5 mm thick. Finely chop the onion. Cut the salmon into pieces about 3 cm across, and chop the dill.
Soften the onion and carrot
Melt the butter in a pot with a capacity of at least 3 litres over medium heat. Add the onion and carrot and cook for 5 minutes, stirring occasionally. The vegetables should soften, but the onion should not brown.
Cook the potatoes
Pour the fish stock into the pot and add the potatoes, bay leaf, allspice, and salt. Bring to a gentle boil, reduce the heat, and cook for 12 to 15 minutes, until the potatoes can be easily pierced with the tip of a knife.
Cook the salmon
Remove the bay leaf and allspice berries. Add the salmon pieces and cook at a gentle simmer for 4 to 5 minutes, just until the flesh loses its raw appearance in the center and begins to flake easily.
Finish the soup with cream and dill
Pour in the cream and gently heat the soup for just 2 minutes, without bringing it to a vigorous boil. Remove from the heat and stir in the dill, white pepper, and lemon juice. Taste and serve hot.
