Finnish Salmon Soup

Skin the salmon and remove any small bones, then cut into cubes about 2×2 cm. Peel the potatoes and cut into medium cubes, slice the carrot into thin rounds, and slice the leek (white and light green parts) into rings, rinsing thoroughly between the layers to remove any grit. Finely chop the dill.

In a wide, thick-bottomed pot, melt the butter over medium heat. Add the leek and sauté for 3-4 minutes, stirring, until soft, without letting it brown.

Pour in the fish stock, add the potatoes, carrot and allspice berries. Bring to a boil, reduce the heat to low and simmer for 12-15 minutes, until the potatoes are almost tender but still hold their shape.

Pour in the cream, stir, and let the soup come back to a gentle simmer over low heat.

Gently add the salmon pieces to the pot. Cook for 5-7 minutes without stirring vigorously, just occasionally swirling the pot, until the fish turns opaque and flakes easily.

Season the soup with salt and black pepper to taste and remove from the heat.

Stir in most of the chopped dill, cover with a lid and let stand for 5 minutes to let the flavors meld.

Ladle the soup into bowls, sprinkle with the remaining dill, and serve hot with slices of rye bread — the Finnish way.