- 300 grams SALMA
- 500 grams potatoes
- 1 litre fish stock or bouillon
- 2-3 carrots
- 2 leeks
- 300 ml crème fraîche
- 1 bunch dill
- Lemon juice
- Salt and pepper
- Dice SALMA, approx. 2 x 2 centimetre cubes.
- Peel and dice potatoes and carrots, and boil in the fish stock until just short of tender.
- Add crème fraîche and leeks. Cook for about two minutes.
- Add SALMA cubes.
- Bring the soup to a boil and add salt, pepper and lemon juice to taste.
- Stir in dill just before serving.