FRESH SALMON, DILL, & POTATO SOUP
by Tessa Kiros
This is a rich creamy soup, sufficient as a single course with a green side salad. It is very good served with slices of white bread that have been pan-fried in butter. You could also serve it with just-toasted bread. Get your fishmonger to give you the salmon's central bone with tail if possible, so that you can make a good broth.
Serves 6 TO 8
• 2¼-pound piece of salmon fillet
• about 8 whole peppercorns
• 1 long strip of lemon zest
• 1 large carrot, cut into 3 chunks
• 1 celery stalk top with leaves
• 3 bay leaves
• a few parsley stalks
• a good handful of fresh dill with stalks
• 1 white onion
• about 8 whole allspice berries
• 2 pounds (about 5 medium) potatoes, peeled and cut into large cubes
• 1 cup heavy whipping cream
• 2 tablespoons butter
Skin the salmon and remove all the bones, feeling where they are by running your hand up and down the fish. Cut the salmon into chunks about 6 by 2 inches square.
To make your broth, put about 12 cups of water into a large saucepan with a bit of the salmon skin. the salmon bones, peppercorns, lemon rind, carrot, celery, bay leaves, parsley stalks, some of the dill stalks, the whole onion, and some salt. Bring to a boil and skim the surface or any scum. Decrease the heat and simmer for about half an hour before straining into a Large,.clean saucepan. You will need about 6 cupfuls; if you don't have enough, top up with some extra water.
Place the stock over high heat and add the allspice berries and potatoes. Simmer for about 15 minutes, until the potatoes are just soft. Add the salmon chunks, decrease the heat, and simmer for about 10 minutes, until the salmon is cooked. Add the cream, butter, and the remaining dill, chopped. Bring back to a gentle boil. Taste for salt and serve with a grinding or black pepper.