Finnish Salmon Cream Soup (Printable)

A rich, creamy Nordic bowl with tender salmon, soft potatoes, and aromatic fresh dill.

# What you need:

→ Fish & Seafood

01 - 14 oz skinless salmon fillet, boneless, cut into bite-sized cubes

→ Vegetables

02 - 1.3 lbs potatoes, peeled and cut into 3/4 inch cubes
03 - 1 medium carrot, sliced
04 - 1 small leek, white and light green parts, thinly sliced
05 - 1 small yellow onion, finely chopped
06 - 1 bunch fresh dill, finely chopped

→ Broth & Dairy

07 - 4 cups fish stock or water
08 - 3/4 cup plus 2 tablespoons heavy cream
09 - 1 bay leaf

→ Seasonings

10 - 2 teaspoons salt, or to taste
11 - 1/2 teaspoon ground white pepper
12 - 1 tablespoon butter

# How to make it:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and carrot, sautéing for 4 to 5 minutes until slightly softened.
02 - Add potatoes, bay leaf, and fish stock to the pot. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until potatoes are almost tender.
03 - Gently add salmon cubes to the pot and simmer for 5 to 6 minutes until salmon is just cooked through.
04 - Stir in heavy cream and chopped dill. Season with salt and white pepper. Simmer for 2 to 3 additional minutes without boiling.
05 - Remove from heat and discard bay leaf. Ladle into bowls and garnish with reserved fresh dill.

# Helpful Hints:

01 -
  • The salmon stays perfectly tender in cubes rather than shredding into the soup, giving you delightful bites of flavor that practically melt in your mouth.
  • Its a one-pot wonder that somehow manages to feel both luxurious and unfussy, perfect for weeknights when you want something special without the extra effort.
02 -
  • Never let the soup boil after adding the cream or it may curdle and lose its silky texture, just maintain a very gentle simmer instead.
  • Cutting the salmon while its slightly frozen for about 15 minutes makes getting those perfect cubes much easier, preventing the fish from smashing under your knife.
03 -
  • When choosing salmon, look for the thicker center cut pieces which will hold their shape better in the soup than thinner tail sections.
  • Leaving the skin off the potatoes actually improves this soup, as they release just enough starch to give the broth a slight body without needing to add any thickeners.
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