Salmon Soup (Finnish)

Adapted from The View from Great Island

• 1 lb salmon filet, skinned and cut into largish chunks, skin reserved
• 4 tablespoons unsalted butter
• 1 large onion, quartered and thinly sliced
• 5 cups water
• 1 lb potatoes, peeled and diced
• 1 large carrot, sliced
• 1 cup (10g) fresh dill for garnish, finely chopped, divided (or dried to taste)
• 1 cup (250ml) heavy cream
• 1/4 tsp allspice
• salt and pepper to taste

1. Put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for at least 10 minutes.
2. Meanwhile, melt the butter in a soup pot over medium heat and saute the onion for about 10 minutes, or until nice and soft.
3. Strain the broth and add to the pot with the onion, along with the potatoes, carrots, and half of the dill. Cook for another 10 minutes, or until the potatoes are just tender.
4. Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes. Add the remaining dill, and salt and pepper to taste.