Ingredients | Serves 4-5

Quick fish stock:

1L water 

Salmon skins

2 stalks celery 

1 tsp black peppercorns

5-6 dill stems 

2-3 bay leaves 

Slice of lemon

1 tsp salt  

½ tsp allspice 

Soup:

Knob of butter

2 leeks, well rinsed, trimmed and sliced

2 carrots, cubed 

4 potatoes, cubed 

900ml fish stock 

Salt and pepper 

480g salmon fillets, sliced into chunks 

1 cup double cream 

¼ cup fresh dill finely chopped

salt and pepper to taste

Recipe

Stock: place all the ingredients for the stock in a pot. Bring to a simmer, cover with a lid, reduce the heat and gently simmer for about 25 minutes. 

1. Place a dutch oven or a deep saucepan on a medium heat and saute the leeks, with a pinch of salt until soft. Cover with a lid. Stir in the potatoes and carrots. Saute for about 4 minutes with the lid on. 

2. Add the fish stock and bring to a simmer. Simmer gently with the lid on until the potatoes are just cooked through. Season with salt and pepper.

3. Reduce the heat, and gently stir in the salmon. Pour in the cream, stir the soup and leave on a low heat, try not to let it simmer.  Allow to cook for about 5 minutes until the salmon is cooked through and the soup is very warm. 

4. Remove from the heat and serve with a sprinkle of dill, some lemon zest, black pepper and I like it with a squeeze of lemon. 

*tip for removing salmon skin: pour some boiling water over the salmon, straight onto the skin (so skin side up) and then carefully peel off the skin. 

I need to credit The Skinny Spatula and Veera who gave me inspiration for this recipe