Finnish Salmon Soup

Slice the leek, dice the carrot if using, peel the potatoes and cut them into cubes, skin the salmon and cut it into 4 cm cubes, and chop the dill.

Melt the butter in a heavy pan and soften the leek and the carrot, if using, for 5 minutes without letting them colour.

Add the potatoes, the fish stock, the whole allspice berries and the bay leaf. Simmer for 12 to 15 minutes until the potatoes are tender but still holding their shape.

Pour in the cream and bring back to a bare simmer. Season carefully with salt and white pepper.

Slide in the salmon, turn the heat down so the surface barely moves, and poach for 5 minutes. It is done when it flakes at the edge of a spoon.

Take the pan off the heat, fish out the bay leaf and stir in most of the dill.

Ladle into bowls and top with the rest of the dill.