for 4 person

Soup

1 tbsp	butter
3	shallots, cut into wedges
100 g	leek, cut into thin rings
1	bay leaf
½ tsp	juniper berry
400 g	waxy potatoes, cut into approx. 1 cm cubes
200 g	carrots, cut into approx. 1 cm cubes
4 dl	fish stock
2 dl	water
2 ½ dl	full cream
¼ bunch	dill, finely chopped
1	organic lemon, use a little grated zest and 1 tbsp of juice
400 g	salmon fillets without skin, cut into approx. 2 cm pieces
½ tsp	salt
a little	pepper

Serve

¼ bunch	dill, torn into pieces
1	organic lemon, cut into wedges

How it's done

Soup

Heat the butter in a wide pan. Add the shallots, leek, bay leaf and juniper, sauté for approx. 3 mins. Add the potatoes and carrots, pour in the stock and water, bring to the boil. Reduce the heat, simmer for approx. 10 mins. until the potatoes are just soft. Add the cream, dill, lemon zest and juice, bring to the boil. Reduce the heat, add the salmon, leave to infuse for approx. 3 mins., season.

Serve

Plate up the soup in deep bowls, garnish with the dill, serve with the lemon.

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