Finnish creamy salmon soup (Lohikeitto)

1. Peel the potatoes and carrots and cut them into 1.5 cm cubes; slice the leek thinly.

2. Soften the leek in the butter in a saucepan for 3-4 minutes without browning.

3. Add the potatoes, carrots and whole allspice, pour in the fish stock and simmer for about 15 minutes until the vegetables are tender.

4. Meanwhile, cut the skinned and boned salmon into 2-3 cm cubes.

5. Pour in the cream, slide in the salmon and cook gently, without boiling, for 5 minutes until the fish is just cooked; season with salt and pepper.

6. Sprinkle generously with chopped fresh dill and serve with rye bread.

Tip: Lohikeitto is probably Finland's best-loved soup, cooked all year round, in summer and winter alike. Add the salmon last and don't let the soup boil once the cream is in, so the fish stays juicy and the soup doesn't split. Fresh dill is essential - be generous with it.