Creamy Salmon Soup (serves 4)
1 litre of water whole peppercorns 1/2 teaspoon (or to taste) salt 1 onion, finely chopped 3 carrots, peeled and sliced 6-7 potatoes, peeled and cut to chunks 500g salmon, skinned and boned, cubed 300ml cream whole bunch of dill, finely chopped
1. Add water, peppercorns, salt and onion to a large casserole. Bring to boil and simmer for 5 minutes.
2. Add carrots and potatoes and simmer for about 10 minutes or until the potatoes are half-cooked.
3. Add salmon and cream and simmer on low heat for a further 10-15 minutes or until the fish has cooked through. Add dill and serve.