Tomato salmon soup

Ingredients

1 onion
1 small fennel (about 100g)
1 bag Mummon Genuine Ready-to-Use Boiled Potatoes
1 pickled cucumber
400 g salmon or rainbow trout fillet
1/2 dl finely chopped dill
2 tbsp liquid margarine or oil
5 dl water
5 dl tomato juice
1/2 tbsp lemon juice
1/2 tsp lemon pepper
1/2 tsp salt

Preparation

Cut the onion, fennel and pickled cucumber into cubes. Remove the skin from the salmon and cut the salmon into pieces. Finely chop the dill.

Sauté and soften the onion and fennel in margarine or oil. Add the water and tomato juice. Bring to a boil, add the potatoes and let simmer for about 4 minutes. Add the salmon, pickled cucumber and seasonings.

Heat and let simmer for a few more minutes, until the potatoes are cooked. Garnish with dill.