Serves 4
1 l water
2 fish bouillon cubes
2 onions
6-7 potatoes
200 g leeks
6 dl 35% sweet cream
500 g salmon fillets
1 tsp lemon pepper
½ tsp salt
1 dl chopped dill
Bring the water to a boil. Add the fish bouillon cubes, onions cut into rings and sliced leeks and potatoes. Simmer for 5 minutes. Add the cubed salmon fillet and sweet cream. Simmer for 10 minutes over low heat, season.
Sprinkle with chopped dill when serving.
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Tags: whipping cream
