Salmon, Potato and Dill Soup With Pickled Cucumber Open Sandwiches
This hearty soup is packed full of delicious flavours.
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Ingredients
- 60g butter
- 2 tbsp olive oil
- 2 leeks, thinly sliced
- 1 garlic clove, crushed
- 2 tbsp flour
- 1 1/2 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
- 2 lebanese cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 3 tbsp apple cider vinegar
- 1 tbsp sugar or honey
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