Ingredients
Scale
- 30 g unsalted butter
- 1 large leek, finely chopped (white part only)
- 1 medium carrot, chopped
- 5 medium potatoes, peeled and chopped into 1/2-inch cubes (about 400 g)
- 1.25 litres fish stock
- 450 g salmon fillets, skinned and cut into 1-inch cubes
- 150 ml double cream (heavy cream)
- 1 bunch dill, roughly chopped
- Salt and pepper to taste
Instructions
- In a large heavy-bottomed pot, melt unsalted butter over medium heat. Sauté the chopped leek for 7-8 minutes until softened.
- Add chopped carrots and potatoes, then pour in fish stock. Cook for 10 minutes until potatoes are nearly fork-tender.
- Stir in salmon chunks and heavy cream; simmer for 3-4 minutes until the salmon is cooked through.
- Add fresh dill and simmer for an additional minute. Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Finnish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg