Lohikeitto (Salmon soup)
- 4 salmon steaks, about 2.5 cm thick, skin on
- 750ml fish stock or court bouillon
- Salt to taste
- 10 white peppercorns
- 1 bay leaf
- 1 small onion, peeled and diced
- 1 teaspoon oil
- 2 large carrots, peeled and cut into 5 cm lengths
- 6 medium potatoes, peeled and diced
- 2 x 180ml milk
- 180ml cream
- 2 tablespoons flour
- 12 dill sprigs, finely chopped
- In large saucepan, bring the salmon, stock, white peppercorns, bay leaf and salt to a boil.
- Reduce the heat, cover and simmer until the salmon is cooked - about 15 minutes.
- In a small pan, heat the oil and sauté the onion until softened
- One the salmon is cooked, remove from the stock and leave to cool.
- Add the potatoes and carrots to the salmon water and boil until almost done.
- After salmon has cooled, remove the skin and carefully remove any bones.
- When potatoes and carrots are almost done, add 180ml of milk, the cream and the onion.
- Mix the remaining 180ml milk with the flour and add to the potatoes and carrots.
- Cook until the potatoes and carrots are done, then add the salmon and dill and stir gently.
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