Entree: Finland – Finnish Coastal Cuisine – Salmon Soup (Creamy fish soup of salmon, potatoes, and dill common along Finland’s coast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 salmon fillets, approx. 6 oz (170 g) each, skin removed and cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 1 medium leek, white and light green parts only, thinly sliced (about 4 oz (115 g))
- 1 small carrot, peeled and diced (about 2 oz (55 g)) (optional)
- 3 tbsp (42 g) unsalted butter
- 4 cups (1 L) fish stock or low-salt vegetable stock
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 bay leaf
- 1/2 tsp (3 g) coarse salt, plus more to taste
- 1/4 tsp (1 g) freshly ground white or black pepper
- 2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Show original ingredient measurements

- 2 salmon fillets, approx. 6 oz (170 g) each, skin removed and cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 1 medium leek, white and light green parts only, thinly sliced (about 4 oz / 115 g)
- 1 small carrot, peeled and diced (about 2 oz / 55 g) (optional)
- 3 tbsp (42 g) unsalted butter
- 4 cups (1 L) fish stock or low-salt vegetable stock
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 bay leaf
- 1/2 tsp (3 g) coarse salt, plus more to taste
- 1/4 tsp (1 g) freshly ground white or black pepper
- 2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Sweat the aromatics: melt butter in a large saucepan over medium heat. Add sliced leek (and carrot if using) and cook gently until soft but not browned, about 5–7 minutes.
2. Cook the potatoes: add diced potatoes, bay leaf, and stock. Bring to a simmer and cook until potatoes are tender, about 10–12 minutes.
3. Finish the broth: reduce heat to low, stir in milk and cream, and warm through without boiling. Season with salt and pepper.
4. Add the salmon and dill: gently add salmon pieces and chopped dill to the simmering soup. Cook until salmon is just opaque and cooked through, about 3–5 minutes.
5. Adjust and serve: remove bay leaf, stir in lemon juice if using, check seasoning, and ladle into bowls. Garnish with additional dill and serve with dark rye bread if desired.