Serves 3-4 people

Preparation time: approximately 30 minutes

Ingredients:

250 g salmon, diced

2 carrots, sliced

1-2 sticks of celery, sliced

1 leek, sliced

150 g muscles or other seafood of choice (optional)

1 litre fish stock

300 ml cream

2 tbs sour cream (fat content depends on country, I find; you'll want at least 18% fat)

butter or cooking oil

fresh dill

black pepper

1. Chop up all your ingredients and heat some butter or oil to medium heat in a cooking pot.

2. Gently fry the salmon for a couple of minutes, until it's pink on all sides. Add more fat if it's getting stuck to the bottom. If you're using additional raw seafood, add this now as well.

3. Add the vegetables, and let fizz for a couple of minutes, just so they get a bit of a cooked surface. This stops them getting mushy.

4. Add the stock and bring to boil.

5. Add cream and sour cream and bring to boil again. Then turn down the heat and let the soup simmer until the carrots are getting soft.

6. Add muscles towards the end. Usually, if they come out of a tin, these are already cooked and only need heating.

7. Add pepper and fresh dill to taste. For me, this means ALL THE DILL!!!

Serve with some tasty bread on the side! If you're feeling brave and aren't planning to kiss anyone, try my Very Garlicky Garlic Butter.

You can experiment by adding different vegetables and more types of fish and seafood, for instance halibut, shrimp or scallops. You'll want to use slightly fatty fish, though. Low-fat fish like cod doesn't tend to go well with the creaminess of the soup. If you want a pink soup, you can add a couple of tablespoons of tomato puree along with the cream and the sour cream, which is also very tasty.