Finnish Salmon Creamy Nordic Soup (Printable Version)

Creamy Nordic soup with tender salmon, potatoes, and 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 part, thinly sliced
05 - 1 small yellow onion, finely chopped
06 - 1 bunch fresh dill, finely chopped, divided for garnish

→ 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, to taste
11 - 1/2 teaspoon ground white pepper
12 - 1 tablespoon butter

# Step-by-Step:

01 - In a large pot, melt butter over medium heat. Add onion, leek, and carrot. Sauté for 4 to 5 minutes until slightly softened.
02 - Add potatoes, bay leaf, and fish stock or water. 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. 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 minutes without boiling.
05 - Remove from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.

# Expert Advice:

01 -
  • The velvety texture of the broth coats your spoon perfectly while chunks of tender salmon practically melt in your mouth.
  • Its deceptively simple ingredient list transforms into something so luxurious that friends will think you spent hours in the kitchen when it really comes together in about 40 minutes.
02 -
  • Never let the soup boil after adding the cream or it may separate and give you a grainy texture instead of silky smoothness.
  • Cutting the salmon while its still slightly frozen makes it easier to get those perfect bite-sized cubes without the fish falling apart.
03 -
  • For an authentic Finnish touch, float a small pat of butter on top of each bowl just before serving, allowing it to create little golden pools that add richness with each spoonful.
  • If your salmon has skin, dont discard it, instead crisp it separately in a pan and crumble it on top of the soup for a textural contrast that elevates the entire dish.
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