Lohikeitto

Ingredients

• 1 pcs Leek
• 25 g Butter
• 700 ml Fish Stock
• 0.5 tsp Allspice
• 1.75 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 15 g Dill
• 1 pcs Lemon
• 300 g Salmon Fillet
• 2 pcs Potato
• 1 pcs Bay Leaves
• 150 ml Heavy Cream

Method

1. Pat {salmon_fillet} dry so it stays delicate instead of boiling, then dice {potato} small for even cooking, thinly slice {leek}, chop {dill}, and cut {lemon} for finishing.
2. Melt {butter} in a soup pot over medium heat, add {leek} with a pinch of {kosher_salt}, and sweat for a few minutes until softened and sweet with no color.
3. Add {allspice} to the pot and bloom briefly until fragrant, then add {potato}, {fish_stock}, and {bay_leaves}. Season again with {kosher_salt}, bring to a gentle boil, then simmer until the {potato} is tender and the broth smells rounded and savory.
4. Lower the heat so the soup is just below a simmer, stir in {heavy_cream}, then add {salmon_fillet}. Poach gently until the fish turns just opaque and flakes softly. Remove {bay_leaves}, fold in most of the {dill}, add {black_pepper}, and brighten with a squeeze of {lemon}. Taste and adjust with {kosher_salt}.
5. Ladle the soup into warm bowls and finish with the remaining {dill} so the aroma stays fresh and bright.