Directions
- 1Place salmon heads, chopped carrot, chopped red onion, chopped celery, garlic cloves, bay leaves, whole black peppercorns, and salt into a large pot and add water.
- 2Bring to a gentle boil, then lower to a simmer and cook for about 45 minutes.
- 3Set aside the broth for later use.
- 4Slice the leek.
- 5Sauté the sliced leeks in butter in a separate pot.
- 6Dice the potatoes.
- 7Add the diced potatoes to the pot with the leeks.
- 8Slice the carrot.
- 9Add the sliced carrot to the pot.
- 10Add allspice to the vegetables.
- 11Pour in fish broth.
- 12Chop the salmon fillet into cubes.
- 13Add the salmon cubes to the liquid.
- 14Add cream to the soup.
- 15Season with pepper.
- 16Chop the dill finely.
- 17Top the soup with lots of finely chopped dill.
- 18Serve hot and enjoy.
Ingredients
- 2 salmon heads
- 1 medium carrot
- 1 medium red onion
- 0.5 celery
- 5 garlic cloves
- 3 bay leaves
- whole black peppercorns
- salt
- water
- 1 stalk of onion leeks
- butter
- 1 potatoes
- 1 medium carrot
- 1 tbsp allspice
- fish broth
- 500 g salmon fillet
- 2 cups cream
- pepper
- 1 bunch dill
Equipment
potcutting boardknifeladlewooden spoonstove
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