Lohikeitto

Melt the butter in a large pot over medium heat. Add the diced onion and sliced leek, cooking for five minutes until softened and translucent but not browned. The gentle cooking extracts sweetness from the allium without adding any bitter notes.

Add the diced potatoes, carrots, bay leaf, and allspice berries to the pot. Pour in the fish stock or water, ensuring the vegetables are just covered. Bring to a boil, then reduce to medium and simmer for fifteen minutes until the potatoes are nearly tender.

While the vegetables simmer, cut the salmon fillet into even three-centimetre cubes. Season lightly with salt and white pepper. Handle the fish gently and avoid making the pieces too small, as they will break apart during cooking in the hot soup.

When the potatoes are nearly tender, gently lower the salmon cubes into the simmering soup. Cook over medium-low heat for five minutes without stirring, allowing the fish to poach gently in the broth until the exterior is opaque but the centre remains slightly translucent.

Pour in the heavy cream and add most of the chopped dill, reserving some for garnish. Heat the soup through for three minutes without boiling, as high heat would break the fish apart and curdle the cream. The soup should be creamy but not thick.

Remove the bay leaf and allspice berries. Season the soup carefully with salt and white pepper. The seasoning should enhance the natural sweetness of the salmon and the earthy flavour of the potatoes without overpowering these gentle flavours.

Ladle the salmon soup into warm bowls, ensuring each serving gets several pieces of fish and plenty of vegetables. Garnish with the reserved fresh dill and a small pat of butter that melts on the surface. Serve with dark rye bread.