<p>Influenced by finnish salmon soup called "LOHIKEITTO". This is my twist on the classic. Hyvää ruokahalua!</p>
<h3><hr id="system-readmore" /></h3>
<h3>Ingredients</h3>
<ul class="gkBullet2">
<li>1 Kg brocolli</li>
<li>2 large 90% boiled potatoes with the skin on. Cooled down and chopped in cubes</li>
<li>1.5 liter fish stock or 2 liter for a bigger pot.</li>
<li>50 cl full fat milk</li>
<li>3 Tbspn of fresh dill tops or 2 Tbspn dried dill tips.</li>
<li>1 onion finely diced</li>
<li>1 package of pepper cream cheese.</li>
<li>150 grams wild smoked salmon or 150 grams of poched wild salmon</li>
<li>1 Bunch of dill to decorate</li>
</ul>
<h3>Preparation</h3>
<p class="numblocks num-1"><span>1</span>Cook the potatoes and broccoli together in a top for 15 - 20 minutes in the fish stock. Take out the potatoes let them cool down. Add the dill. Get a blender and blend the broccoli until you have soup with no broccoli pieces left and cook for another 15 minutes.</p>
<p class="numblocks num-1"><span>2</span>In the mean time fry the onion gently until light brown and soft.</p>
<p class="numblocks num-1"><span>3</span>Add milk to the soup. Chop the potatoe and add the cubes to the soup. Put on a low heat.</p>
<p class="numblocks num-1"><span>4</span>Taste and add salt if needed. Becarecful as the salmon will add some satliness as well.</p>
<p class="numblocks num-1"><span>5</span>Plate up and add some pices of salmon on top of the soup with a dollop of pepper cream cheese</p>

Pale ruby-purple colored, the 2014 Bannockburn Pinot Noir has a ripe cherries, red plum and dried lavender scented nose with a waft of dried leaves. Medium-bodied, it offers a good concentration of plush red berry flavours and soft tannins, finishing with a herbal lift. 89 Points

Ben and Alma Schild first moved to the Barossa Valley from Lameroo in the Murray Mallee in 1952. The first vineyard that the family purchased is located up the top of Steingarten Road, near Rowland Flat, where the original homestead is still situated.

In 1956 Ben Schild died suddenly and Ed, being the youngest of eight children and the only son to be living at home, stayed to run the family property at the age of 16.

Ed Schild’s enthusiasm for the region, its offerings and vineyards saw him steadily grow the landholdings of the Schild Family, which today encompasses over 450 acres under vine. Within this large amount of land is one small patch of 160 year old shiraz vines which produces the iconic Moorooroo Shiraz. Ed and Lorraine have four children and eight grandchildren which ensures a strong family focus within the winery today. In 1998 the Schild Estate label was established producing a total of 7 tonnes making 450 dozen and recently in the 2011 Vintage 600 Tonnes – 50,000 cases. So with that much work to do and so many family members, it sure makes for fun times in Lyndoch.

Until recently Schild Estate Wines were produced offsite, but in July 2010 Valley of Hope Winery was opened and 2011 saw the first complete vintage come through it’s doors, with Chief Winemaker Scott Hazeldine leading the charge.

Source: Schild Estate