Creamy salmon soup from the Savo region, featuring salmon, potatoes, and leeks in dill-infused broth enriched with cream—the taste of Finnish lakelands.
Ingredients
- 500g salmon fillet (skin-on)
- 500g potatoes
- 2 leeks
- 1L fish stock
- 200ml heavy cream
- 50g butter
- bunch fresh dill
- 1 bay leaf
- 10 allspice berries
- salt
- pepper
- rye bread
Instructions
1
Preparation
Cut salmon into large chunks. Peel potatoes, dice. Clean leeks, slice white parts.
2
Base
Sauté leeks in butter until soft. Add potatoes, allspice, bay.
3
Cooking
Add stock. Simmer 15 minutes until potatoes almost tender.
4
Salmon
Add salmon pieces, skin-side down. Simmer gently 5 minutes until just cooked.
5
Finishing
Add cream, heat through without boiling. Add chopped dill. Season with salt and pepper.
6
Service
Serve immediately with buttered rye bread. Some add knob of butter to each bowl.
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