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
- 1 bunch dill, roughly chopped
- Salt and pepper to taste
Instructions
- Melt butter in a large heavy-bottomed pot over medium heat. Sauté the finely chopped leek for 7–8 minutes until soft.
- Add chopped carrot and potatoes, then pour in fish stock until all vegetables are covered. Cook for about 10 minutes until potatoes are fork-tender.
- Stir in salmon cubes and double cream, simmer gently for 3–4 minutes until salmon is cooked through.
- Mix in chopped dill and simmer for another minute. Season with salt and pepper before serving hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Nordic
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg