Lohikeitto

Method

1. Run your fingers over 140 g of skinless salmon fillet and pull out any pin bones with tweezers. Cut the fish into even 3 cm cubes, put them on a plate and keep them in the fridge until the very end — cold fish holds together better in the pot.
2. Peel 120 g of floury potatoes and cut into 2 cm dice. Peel 30 g of carrot and cut into thin coins. Split 30 g of leek lengthways, rinse out any grit and slice into 5 mm half-moons.
3. Melt 5 g of butter in a small heavy saucepan over medium-low heat. Add the leek and sweat it for 3-4 minutes, stirring, until soft and translucent but not coloured.
4. Add the potato and carrot, pour in 200 ml of water or light fish stock, and drop in 3 allspice berries, a bay leaf and a good pinch of salt. Bring to the boil, then lower to a gentle simmer and cook uncovered for 12-15 minutes, until a potato cube gives way easily to a knife tip.