Finnish salmon soup - lohikeitto

Cut salmon into smaller steaks (about 1" thick), if not already sliced. In large saucepan, bring water, salmon, white peppercorns, bay leaf and salt to a boil. Cook the salmon until done all the way through, about 15 minutes, depending on thickness.

Dice onion. Place onion in a microwave-proof bowl, pour oil over and microwave on HIGH for two minutes.

While salmon is cooking, peel carrots and potatoes. Slice carrots into 2" quarter sections. Dice the potatoes. After salmon is cooked, remove from water to a plate to cool. Add the potatoes and carrots to the salmon water and boil until almost done.

After salmon has cooled, remove the skin and carefully remove all bones.

When potatoes and carrots are almost done, add 3/4 cup of milk, the cream and the onion. Mix remaining 3/4 cup milk with the flour and add to the potatoes and carrots. Cook until the potatoes and carrots are done, then add the salmon and dill. Stir gently to incorporate the salmon and dill. Serve with dark rye bread and enjoy!