A Finnish classic – that you MUST make.
- 2 small leeks, cleans and sliced thin– but just the white & light green parts
- 2 tablespoons Finlandia butter*
- 5 cups fish stock, chicken or vegetable stock will work but try to find fish stock if you can
- 1 pound fingerling potatoes, sliced crosswise into ¼ inch slices
- 3 small carrots, sliced crosswise into1/4 inch slices
- 1 pound fresh salmon, no skin and bones removed cut into bite size pieces
- 1 cup whipping cream
- ¾ cup finely chopped fresh dill
- Kosher salt & fresh ground pepper to taste
- Cook the leeks in butter over medium heat in a pot until just softened – about 5 minutes
- Add the stock, potatoes, carrots and bring to a boil
- Let cook 10-12 minutes or until vegetables have softened
- Then add the cream and salmon and cook about 5 minutes more or until salmon is firm – try not to let it boil
- Turn off the heat, add the dill, stir well and season to taste with salt and pepper
- Cover with a lid and let sit 5 or so more minutes and serve (with some delicious dark bread like they would in Finland).