dinner · everyday
Finnish salmon and dill soup
A creamy Finnish soup of salmon and potatoes in a leek and fish stock broth, stirred with fresh dill at the end.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Wash and slice the leek. Dice the potatoes and cut the skinless salmon into large cubes.
-
2
Cook the leek in the butter for 5 minutes, until soft.
-
3
Add the stock and potatoes and simmer for about 12 minutes, until a fork slides in easily.
-
4
Stir in the cream and salmon and simmer gently until the fish reaches 63°C (145°F). Take the pot off the heat and add the chopped dill.
