This is a rich creamy soup, sufficient as a single course with a green side salad. It is very good served with slices of white bread that have been pan-fried in butter. You could also serve it with just-grilled bread. Get your fishmonger to give you the salmon central bone with tail if possible, so that you can make a good broth.
Skin the salmon and remove all the bones, feeling where they are by running your hand up and down the fish. Cut the salmon into chunks about
To make your broth, put about
Place the stock over high heat and add the allspice berries and potatoes. Simmer for about 15 minutes until the potatoes are just soft. Add the salmon chunks, lower the heat and simmer for about 10 minutes until the salmon is cooked. Add the cream, butter and the remaining chopped dill. Bring back to a gentle boil. Taste for salt and serve with a grinding of black pepper.
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