Save to Pinterest The first time I encountered Finnish salmon soup was during a bleak February when my friend Erik returned from Helsinki and made this for what he called comfort food. I was skeptical about salmon in soup until that first creamy, dill perfumed spoonful hit my bowl. Now it is the soup I crave whenever the temperature drops below freezing or life feels especially heavy.
Last winter I made a triple batch for a small dinner party and watched two people who swore they hated fish ask for seconds. Something about the tender potatoes and gentle creaminess makes this approachable even for skeptical eaters.
Ingredients
- Salmon: Choose fresh sushi grade salmon if possible because it will be the star of your soup
- Potatoes: Waxy potatoes hold their shape better than starchy ones in this soup
- Leeks and carrot: These provide a gentle aromatic base without overpowering the delicate fish
- Heavy cream: Do not substitute half and half if you want the authentic velvety Finnish texture
- Fresh dill: Frozen dill works in a pinch but fresh makes all the difference here
- Fish stock: Homemade stock adds depth but water works perfectly fine with quality salmon
Instructions
- Build the aromatic base:
- Melt butter in your largest pot over medium heat then add onion leek and carrot letting them soften until fragrant about five minutes.
- Simmer the vegetables:
- Pour in the fish stock add potatoes and the bay leaf then bring everything to a gentle bubble before reducing to a simmer for roughly fifteen minutes.
Save to Pinterest This soup became my go to sick day food after a particularly nasty flu left me unable to taste anything else. The gentle warmth and subtle dill somehow felt healing in a way chicken noodle never could.
Making It Your Own
Some Finnish cooks add a pinch of allspice or fennel seeds to the butter as it melts. I have tried both and love how they echo the dill without competing with it.
Serving Suggestions
Rye bread is the traditional accompaniment and honestly the slight bitterness balances the richness perfectly. A crisp green salad with vinaigrette helps cut through the cream if serving as a main course.
Storage & Leftovers
This soup actually tastes better the next day when the flavors have had time to marry in the refrigerator. Reheat gently over low heat stirring frequently to prevent the cream from separating.
- The soup keeps well for three days in the refrigerator
- Freezing is possible though the texture may change slightly
- Add a splash more cream when reheating day old soup
Save to Pinterest There is something profoundly soothing about this soup that goes beyond its ingredients. Maybe it is the simplicity or maybe it is just the Nordic way of finding comfort in cold weather.
Recipe FAQs
- → Can I use frozen salmon?
Yes, frozen salmon works well. Thaw completely before cutting into cubes and pat dry to prevent excess water in the soup.
- → What potatoes work best?
Waxy potatoes like Yukon Gold or fingerling hold their shape beautifully. Avoid Russets as they may become too soft and break apart.
- → Can I make it ahead?
The soup keeps well for 2-3 days refrigerated. Reheat gently over low heat to prevent separating the cream. Add fresh dill before serving.
- → Is this suitable for freezing?
Freezing isn't recommended as the cream may separate. For best results, make fresh or refrigerate for short-term storage.
- → Can I substitute the cream?
Half-and-half or coconut milk work as lighter alternatives. The soup will be less rich but still flavorful and comforting.