Name: Smoked Salmon and Dill Soup
Yield: Serves Four
Cuisine: Alaskan
Ingredients: 1.75 litres/3 pints/7 cups fish stock; 25 g/1 oz/¼ cup plain (all-purpose) flour; 175 ml/6 fl oz/¾ cup milk; salt and ground black pepper; 120 ml/4 fl oz/½ cup whipping cream; 30 ml/2 tbsp chopped fresh dill; 250 g/½ lb salmon fillet, skinned and cut into 2 cm/¾ in cubes; 1 onion, finely chopped; 50–75 g/2–3 oz smoked salmon scraps, cut into small pieces; 20 g/¾oz/1½ tbsp butter; 2 medium potatoes, cut in 1 cm/½ in cubes

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Dill is the perfect partner for this creamy soup of both smoked and fresh salmon. It is a favourite of the Jewish community of Alaska, who jokingly refer to themselves as “the frozen chosen”. If preparing with scraps of smoked chicken or turkey instead of the salmon, substitute oil for butter, water for milk and cream, and use chicken stock.