800 g potatoes
1 onion
1 l water
600 g salmon
2 fish stock cubes
2 dl cream
100 g butter
white or black pepper
bay leaf
fresh dill, salt
Rye bread for serving
Dice the potatoes and salmon and finely chop the onion. Pour water into a pot, add the fish stock cubes, bay leaf, and chopped onion. Bring to a boil. Add the potatoes and simmer for about 10 minutes. Add the salmon pieces and cook for another 5–10 minutes.
Add the cream and butter. Let the butter melt, grind white or black pepper on top, and check the salt content.
Sprinkle with dill and serve with rye bread.
