Ingredients
Scale
- 30 g (ounce) 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) (14 oz)
- 1.25 (5 cups) litres fish stock
- 450 g (15.8 oz) salmon fillets, skinned and cut into 1-inch cubes
- 150 ml (1.7 fl oz) double cream (heavy cream)
- 1 bunch dill, roughly chopped (about 75 grams) (2.6 oz)
- Salt and pepper to taste
Instructions
- In a heavy-bottomed pot, melt the butter over medium heat. Sauté the chopped leek for 7-8 minutes until softened.
- Add chopped carrot and potatoes to the pot, cover with fish stock, and cook for about 10 minutes until potatoes are nearly fork-tender.
- Stir in salmon chunks and double cream; simmer for 3-4 minutes until the salmon is cooked through.
- Add chopped dill, season with salt and pepper to taste, then simmer for another minute before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Finnish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg