Chef-tested recipe
A classic Finnish salmon soup with potatoes, leek, cream and dill.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Rye bread
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 700 g skinless salmon, cut into large cubes
- 800 g waxy potatoes, peeled and cubed
- 250 g leek, sliced and rinsed
- 1.2 litres fish stock or water
- 250 ml whipping cream
- 30 g butter
- 20 g fresh dill, chopped
- 2 bay leaves
- 8 g salt paid link
- 2 g white or black pepper
Method
Cook the leek gently in butter for 5 minutes without browning.
Add potatoes, bay leaves and stock. Simmer until the potatoes are almost tender, about 15 minutes.
Add the salmon and simmer very gently for 5–7 minutes until just cooked.
Stir in cream and heat without a hard boil.
Season, remove bay leaves and finish generously with fresh dill.
Beginner Technique Notes
Do not overcook the salmon. Add dill at the end so its fresh aroma remains bright.
Substitutions
Trout can replace salmon. Use a lighter cooking cream if preferred, but the broth will be less rich.
Storage
Refrigerate for up to 2 days. Reheat gently without boiling hard.
Allergen Notes
Contains fish and milk. Check prepared stock for allergens.
Always Cook with Heart. Always!
