Skin the salmon fillet and cut them in 2 cm cubes.
Slice the carrots.
Peel and dice the potatoes.
Chop the onion.
Chop the dill leaves.
Melt the butter in a pot and saute the chopped onions for about 5 minutes, until softened.
Meanwhile, prepare the stock: cook the mackerel in about 1-1.5 litres of water for about 10 minutes until the fish is cooked through.
Reserve the fish for separate consumption, we’ll use only the stock for the recipe.
While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
Add to the pot the salmon skin, cubed potatoes, sliced carrots and the fish stock.
Cook for 10-15 minutes, until the potatoes and carrots are cooked. Remove the salmon skin.
Add to the soup pot the cubed salmon, the cream, half of the chopped dill and cracked allspice.
Bring back to boil and simmer over low heat a few minutes, until the fished is just cooked. Season with salt and freshly ground black pepper to taste.
Cook the noodles according to the instructions on their package.
Chop the garlic.
Chop the shallots.
Slice the green onions.
Dissolve the annatto powder in 100 ml water. I did not have annatto powder so I used smoked paprika, which did not need this dissolving step.
I did not have the small, crumbled pork cracklings, only the larger-regular sized ones, so I cut them into pieces and re-fried them to get the extra crunch. Set them aside from the pan.
Also did not have ether smoked fish flakes, so using a fork, I tore the smoked fish into small bits and I fried them in the pan I re-fried the cracklings before.
Dice the tofu if you have it into larger pieces. Mine was already crumbled.
Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
In another saucepan, add the shrimp broth, add annatto water if having, if not, what I used – 2-3 teaspoons Spanish smoked paprika, ground pepper, fish sauce and flour dissolved in water.
Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
Place the cooked noodles in the plates.
Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.