Lohikeitto, Finnish salmon soup

Finland's salmon soup, made here with milk rather than cream: salmon, potatoes, carrot and leek in a gentle broth with allspice and plenty of dill. A complete, comforting bowl.

Instructions

1. Put the diced potatoes and carrot and the sliced leek and onion in a pan with 800 ml water, the bay leaf, allspice and salt. Simmer for 15 minutes.

2. Add the milk and heat without boiling.

3. Add the salmon in cubes and poach gently for 5 to 6 minutes.

4. Remove the bay leaf, add pepper and scatter generously with dill to serve.

Chef's tips

• Don't let the milk boil; keep it at a bare simmer.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.