Lohikeitto (Finnish Salmon Soup)

In a pot, bring 1.5 liters of water to a boil over high heat.

Add the potatoes, carrot, leek, and 1 tsp of salt to the boiling water.

Cook until the vegetables are tender, about 15-20 minutes.

Once the vegetables are cooked through, reduce the heat to medium.

In a spice bag, combine 1/2 tsp crushed peppercorns and 3 crushed juniper berries. You can optionally add 2 bay leaves directly to the pot.

Add the spice bag to the soup.

In a separate bowl, whisk together 50g white miso, 4 tbsp corn starch, 4 tsp fish sauce, and 200ml cream until smooth.

Gradually add the creamy slurry mixture into the soup, stirring constantly until well combined.

Continue to simmer the soup over medium heat, stirring occasionally, until it has thickened.

Gently add the cubed salmon to the soup.

Simmer for another 3-5 minutes, or until the salmon is cooked through and flakes easily.

Stir in the roughly chopped fresh dill just before serving.