Ingredients:

For the Soup:

3 potatoes, peeled and cubed

Cold water, enough to cover the potatoes

1 teaspoon salt

1/2 teaspoon black peppercorns

2 bay leaves

1 onion, finely chopped

1 carrot, grated

2 tablespoons olive oil

600 grams salmon, cut into chunks

100 grams melted cheese (cream cheese or processed cheese)

Dill, chopped, for garnish

Salt, to taste

Lemon juice, to taste

For the Avocado Salsa:

1 onion, finely chopped

1 avocado, diced

1/2 tomato, diced

Salt, to taste

Lemon juice, to taste

For the Garlic Toast:

3 slices of bread

Butter, for frying

2-3 cloves garlic, minced

Directions:

Step 1: Prepare the Potatoes

Boil the potatoes:

In a large pot, place 3 cubed potatoes and cover with cold water.

Add 1 teaspoon salt, black peppercorns, and 2 bay leaves.

Bring to a boil, then reduce heat and let it cook for 10 minutes.

Step 2: Sauté Vegetables and Cook Salmon

Sauté the onion and carrot:

In a skillet, heat 2 tablespoons olive oil over medium heat.

Add 1 chopped onion and cook until soft.

Add 1 grated carrot and cook for another 5 minutes.

Add salmon:

Add 600 grams of salmon chunks to the pot with the boiled potatoes.

Cook over medium heat for 8 minutes.

Add melted cheese:

Stir in 100 grams melted cheese and cook for an additional 5 minutes until the cheese is fully incorporated.

Add dill and steep:

Add chopped dill and let the soup steep for 10 minutes off the heat.

Season with salt and lemon juice to taste.

Step 3: Prepare the Avocado Salsa

Combine salsa ingredients:

In a bowl, combine 1 finely chopped onion, 1 diced avocado, and 1/2 diced tomato.

Season with salt and lemon juice to taste.

Mix well and set aside.

Step 4: Make the Garlic Toast

Prepare the toast:

Butter both sides of 3 slices of bread.

Sprinkle with minced garlic.

Fry the bread:

In a skillet, fry the bread on both sides until golden brown and crispy.

Serving Suggestions:

Serve the soup hot with a side of garlic toast.

Top each serving with a spoonful of avocado salsa for added freshness.

Garnish the soup with extra dill or a lemon wedge.

Pair with a green salad for a complete meal.

Serve with crusty bread instead of garlic toast for a simpler side.