Summary

Ingredients

• 2 cups milk or not too heavy cream
• 1 fresh gutted salmon, approximately 1.5 kg
• 200 g hot smoked salmon
• 4 small potatoes
• 1 medium carrot
• 1 small celery root
• 1 small head of fennel
• 2 medium stalks of leeks (white portion only)
• 1 tbsp. l. flour
• medium bunch of dill

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Instructions

1. Cut off the head, tail, and fins of fresh salmon. Remove the gills from the head, rinse well. Place the head, tail, and fins in a large saucepan, pour 1.5 liters of cold water, bring to a boil over low heat, remove the foam and cook for 20-30 minutes. Strain the finished broth into a clean saucepan.
2. Peel the fish itself from skin and bones, cut into fillets and cut into 8 pieces. Cut the smoked salmon into thin strips.
3. Peel the carrots and celery cut them into thin strips. Peel and cut the potatoes into quarters. Peel the fennel from the damaged upper leaves cut the pulp into thin slices. Cut the leeks into thin rings, rinse and dry.
4. Put the broth on medium heat, bring to a boil. In the boiling broth, first put the carrots with celery, after 10 minutes – potatoes and fennel, after another 5 minutes. – leek.
5. When the soup is almost ready, add the raw fillet and smoked salmon, cook for 2-3 minutes. At the very end, add milk mixed with flour and chopped dill. Salt if necessary. Bring to a boil, remove from heat. Cover and set aside for 5 minutes. Put a piece of fillet on each plate and pour in the soup with vegetables. Serve immediately.