Lohikeitto with Leek and Extra Dill
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Ingredients
- 400 g salmon fillets
- 2 leeks
- 350 g waxy potatoes
- 700 ml fish stock
- 150 ml double cream
- 20 g fresh dill
Nutrition (per serving)
- Calories
- 469 kcal
- Protein
- 25 g
- Carbohydrate
- 17.8 g
- of which sugars
- 3.5 g
- Fat
- 32 g
- of which saturates
- 14.3 g
- Fibre
- 3.2 g
- Salt
- 1.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced leeks in a splash of oil for 6-8 minutes until softened and lightly golden.
- 2
Add the diced waxy potatoes and fish stock, bring to a simmer and cook for 12-15 minutes until the potatoes are tender.
- 3
Stir in the double cream and half the chopped dill, and bring back to a gentle simmer.
- 4
Cut the salmon into chunks and lower into the soup. Poach for 5-6 minutes until it flakes easily and is opaque all the way through.
- 5
Scatter over the remaining dill and serve.
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