Finnish Salmon Cream Dill (Printable Version)

Creamy Nordic soup with tender salmon, potatoes, and fresh dill. Ready in 40 minutes.

# What You’ll 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 (reserve some 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, or to taste
11 - 1/2 teaspoon ground white pepper
12 - 1 tablespoon butter

# Step-by-Step Guide:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and carrot. Sauté for 4 to 5 minutes until vegetables are 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 additional minutes; avoid boiling to prevent separating.
05 - Remove from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.

# Additional Tips::

01 -
  • The way the cream mellows into the broth without making it heavy feels like magic
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers actually improve overnight as the flavors deepen and marry
02 -
  • Never let the soup boil after adding cream or it may separate and lose its silky texture
  • Add salmon only at the end because overcooking makes it tough and dry
  • White pepper matters here because black specks would look strange in the pale broth
03 -
  • Cut all vegetables to similar sizes so they cook evenly and look beautiful in the bowl
  • Taste and adjust seasoning after adding cream since dairy mutes salt and pepper
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