LOHIKEITTO (Finnish salmon soup, for four)
1 pound skin on, center cut salmon fillet
4 tablespoons unsalted butter
1 large leek, trimmed, thinly sliced and well rinsed
5 cups water (you can also use fish stock or even clam broth)
1 pound russet potatoes (about 3 large), peeled and cut into 1 inch dice
1 large carrot, peeled and sliced on the diagonal ¼ inch thick
1 cup fresh dill for garnish, finely chopped and divided
1 cup heavy cream
¼ teaspoon allspice, more to taste
salt and pepper to taste
rye or pumpernickel bread to accompany
1. Remove the skin from the salmon and cut it into largish chunks. Remove any small pin bones and discard. Reserve the salmon skin.
2. Melt the butter in a soup pot and saute the leeks for 10 minutes, or until nice and soft.
3. While the leeks are cooking, put 5 cups of water and the fish skin into a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes (if you are using fish stock, you can omit this step).
4. Strain the broth and add to the pan with the leeks, along with the potatoes, carrots and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
5. Add the salmon chunks to the soup, along with the cream and allspice, and gently simmer on low heat
until cooked through, just a few minutes. Add the remaining dill and salt and pepper to taste. Serve with bread alongside.
adapted from theviewfromgreatisland.com