Salmon, Potato and Dill Soup With Pickled Cucumber Open Sandwiches

Ingredients

• 60g butter
• 2 tbsp olive oil
• 2 leeks, thinly sliced
• 1 garlic clove, crushed
• 2 tbsp flour
• 1.5 litres fish stock (bought or homemade)
• 2 medium carrots, peeled and diced
• 2 (500g) medium desiree potatoes, peeled and cut into 2-3cm cubes
• 3⁄4 cup chopped dill fronds
• 500g salmon fillet, skinned and boned
• 1⁄4 tsp allspice
• 125ml cream
• 6 slices rye or pumpernickel bread
• Sour cream, to spread