Potato buttermilk soup "Taun Hövt" with smoked salmon

Ingredients for 2 servings:

• 1 large potato, floury
• 1 shallot(s)
• 1 garlic clove(s)
• 2 tbsp butter
• 2 tbsp oil, neutral, e.g. rapeseed oil
• 200 ml water
• 50 g leek rings, green
• 1 tbsp oregano, fresh
• 250 ml buttermilk, approx.
• 100 g smoked salmon
• e.g. salt and pepper
• 4 slices of baguette

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes, shallots, and garlic and dice everything. Heat 1 tablespoon of butter and oil in a saucepan and fry all the cubes. Add water, close the lid, turn off the heat, and cook everything using the residual heat. Meanwhile, fry the leek rings in 1 tablespoon of butter until they begin to brown. Cut the salmon (or salmon trout) into small pieces. Once the potatoes are tender, puree them with half of the fresh oregano leaves. Pour in the buttermilk until the desired consistency is reached. You can use less or more than indicated in the list of ingredients. Season the soup with salt and pepper and stir in the leek rings and fish pieces. Bring back to a gentle boil. Serve in warmed plates with two slices of toasted baguette and the remaining oregano leaves. I served it with puff pastry.