SALMA Soup

2016.02.25 Salma7721_RO-RGB

Serves 4:

  • 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

Directions:

  1. Dice SALMA, approx. 2 x 2 centimetre cubes.
  2. Peel and dice potatoes and carrots, and boil in the fish stock until just short of tender.
  3. Add crème fraîche and leeks. Cook for about two minutes.
  4. Add SALMA cubes.
  5. Bring the soup to a boil and add salt, pepper and lemon juice to taste.
  6. Stir in dill just before serving.