Finnish Lohikeitto with Leeks and Rye

Ingredients

• 10 oz skinless salmon fillet, cut into 1-inch pieces
• 10 oz waxy potatoes, diced
• 1 leek, white and pale-green parts sliced
• 1 carrot, diced
• 1 tbsp butter
• 3 cups fish or vegetable stock
• 1/2 cup heavy cream
• 1 bay leaf
• 1 tsp lemon zest
• 2 tbsp chopped fresh dill
• 2 slices rye bread
• 1 tsp lemon juice
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Rinse the sliced leek thoroughly to remove grit, then prepare the potato, carrot, and salmon pieces.
2. Melt butter in a soup pot and soften leek and carrot for 4 minutes without browning.
3. Add potatoes, stock, and bay leaf; simmer for 12 to 15 minutes until the potatoes are just tender.
4. Lower the heat, add salmon, and poach gently for 4 to 5 minutes until opaque and flaky; do not hard-boil the soup.
5. Stir in cream, lemon zest, and dill, warm for 1 minute, and season with salt, pepper, and lemon juice.
6. Remove the bay leaf and serve the soup with rye bread while hot.

Allergen note: Contains fish and dairy; serve with gluten-free bread if required.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.