About this Dish
Finnish salmon soup — a cream-based soup of fresh salmon, potato, leek and dill. The simplicity of Finnish cooking is at its best here — the fresh salmon poached gently in the cream broth loses nothing of its flavour. The dill is non-negotiable. Served with rye bread. One of the most elegant soups in Scandinavian cuisine, perfectly suited to Finland's extraordinary salmon and freshwater fish culture.
IngredientsServes 4
🐟Fresh salmon fillet, 600g, skin removed and cut into large chunks
🥔Waxy potatoes, 500g, peeled and diced into 2cm cubes
🌿Leek, 1 large, white and light green parts, sliced into rounds
🧈Butter, 2 tablespoons
🫙Fish or vegetable stock, 800ml
🥛Double cream, 200ml
🌱Fresh dill, a large bunch, roughly chopped
🧂Salt and white pepper, to taste
🍋Bay leaves, 2
Method
1
Melt the butter in a large pot over medium heat. Add the sliced leek and cook gently for 5 minutes until softened but not browned, stirring occasionally.2
Pour in the stock and add the diced potatoes and bay leaves. Season with salt and white pepper. Bring to a gentle simmer and cook for 12–15 minutes until the potatoes are just tender.3
Reduce the heat to low and pour in the cream, stirring to combine. Let the broth warm through for a couple of minutes — do not let it boil vigorously once the cream is in.4
Add the salmon chunks to the pot and poach gently on a low simmer for 5–7 minutes, until the salmon is just cooked through and flakes easily. Be careful not to stir too aggressively or the salmon will break apart too much.5
Remove the bay leaves and taste the broth, adjusting seasoning with more salt and white pepper as needed. Stir in most of the fresh dill, reserving some for serving.6
Ladle into deep bowls and finish generously with the remaining fresh dill. Serve immediately with thick slices of dark rye bread.User Reviews
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