Ingredients

• 300 g mixed smoked fish (trout and salmon) in pieces
• 4 bacon slices, diced
• 2 potatoes, small diced
• 1 onion, chopped
• 1 celery stalk, diced
• 500 ml milk
• 250 ml 15% cream
• 2 tbsp butter
• 2 tbsp flour
• 1 tbsp fresh dill
• 1 Pepper to taste

Instructions

1. 1

   Cook bacon in a pot. Add onion and celery.

2. 2

   Sprinkle with flour and cook for 2 minutes, stirring.

3. 3

   Add milk and potatoes. Cook for 15 minutes.

4. 4

   Stir in cream and smoked fish pieces.

5. 5

   Reheat for 5 minutes over low heat without boiling.

6. 6

   Garnish with fresh dill. Pepper generously.

7. 7

   The salt from the smoked fish naturally seasons the soup.

8. 8

   Serve with crusty bread and butter.