Classic Finnish Salmon Soup with Cream

Method

1. Dice the potatoes and onion. Melt the butter in a pot and sauté the onion until softened.
2. Add the potatoes and fish stock, bring to a boil, then reduce heat and simmer until potatoes are tender.
3. Add the salmon fillet and cook until it flakes easily, about 10 minutes.
4. Stir in the heavy cream and season with salt and pepper. Garnish with fresh dill before serving.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.