Ingredients: (serves 1-2)

• Olive Oil (at least 2 tbsp)

• 1 tablespoon of butter

• 2 Small Salmon Filets (skin removed, cubed)

• 1 large Carrot sliced into small rounds (or two smaller carrots)

• 1 Leek, sliced

• 3/4 cup baby red potatoes (sliced into equally sized pieces)

• 50 ml double cream

• 400 mL of Vegetable or Fish stock (I prefer veg stock) I used stock gels or cubes that you just add water to

• 1 clove of garlic, minced

• 1/2 a bunch of Fresh Dill, roughly chopped (I like to use a lot of dill in this soup)

• 1 lemon (used for a dash of lemon juice at the end)

• salt and papper to taste

Kit Needed:

1 pot with lid (at least 750 ml), any stove, spatula or spoon

Packing Tips:

Bag and freeze the salmon the night before you leave. The salmon will then thaw throughout your hike. Carry the cream in a small container. If it is going to be warm on your hike you can freeze the cream as well. If not, just pack it next to the frozen salmon. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. Heat 1 tbsp of olive oil and 1 tbsp of butter in your pot on medium high heat.

2. Add the sliced carrots and minced garlic to your pot. Season with salt and pepper.

3. While carrots begin to soften, slice your leek into thin slices then add to the pot. Add just a dash more salt/pepper and stir to combine.

4. While the leeks begin to soften and reduce in volume, cut your baby red potatoes into equally sized pieces. This will allow them to all cook through around roughly the same time.

5. Once the leeks have reduced in volume and softened add the potatoes and the vegetable stock. Stir to combine. Cook on medium heat for around 10-15 minutes, or until the potatoes have cooked through and are fork tender.

6. While the potatoes are cooking prep the rest of your ingredients. Roughly chop your dill, slice your lemon and cube the salmon. I like to use relatively large chunks of salmon but cut it to your personal preference.

7. Once the potatoes are cooked through, add the cubed salmon, cream, and half the dill to your pot. Stir to combine. Cover and cook over medium heat for around 5 min until the salmon is cooked through. (Be careful to not boil the soup now that you have added the cream)

8. Once the salmon has cooked through, add the remaining dill and a dash of lemon juice. Stir to combine. Then top with a pinch of dill and another drizzle of lemon.

9. Serve with a small loaf of bread if you desire. Enjoy!

   If you are increasing the portion size and making this dish at home, make sure you put any leftovers in the fridge. The soup heats up very well and tastes even better the second day!