A comforting, mild Finnish soup featuring barely cooked salmon, tender potatoes, heavy cream, and plenty of fresh dill. The result is simple, milky, herbaceous, and true to the spirit of the Nordic classic.
Ingredients
- 500 g fresh skinless salmon fillet
- 600 g waxy potatoes
- 1 piece leek
- 2 pieces carrots
- 1 piece yellow onion
- 1 l fish stock
- 250 ml heavy cream
- 30 g unsalted butter
- 1 bunch fresh dill
- 1 leaf bay leaf
- 6 pieces whole allspice berries
- 1 tsp fine salt
- to taste ground white pepper
Method
- Cut the salmon into large, even pieces and keep refrigerated; peel the potatoes and carrots, then cut them into bite-sized pieces. Slice the leek and onion thinly so they melt quickly in the butter.
- Melt the butter in a large saucepan, add the onion and leek, then sweat gently until they are glossy and supple, without browning.
- Add the carrots, potatoes, bay leaf, and whole allspice berries. Stir to coat the vegetables in butter, until a mild and slightly herbaceous aroma is released.
- Pour in the fish stock, season lightly with salt, then bring to a simmer. Cook with the lid ajar until the potatoes are tender when pierced, but still hold their shape.
- Remove the bay leaf and, if desired, the allspice berries. Lower the heat to maintain a very gentle simmer, then pour in the cream and stir without bringing to a full boil.
- Add the salmon pieces to the hot soup. Let them poach gently until opaque on the outside and still juicy in the center.
- Taste the broth and adjust the salt and white pepper. The soup should be mild, creamy, and delicately briny, with no harsh flavors.
- Coarsely chop the dill, stir it in off the heat, then let rest briefly so its fragrance infuses without losing its freshness.
- Serve hot in ceramic bowls, topped with a little extra dill and a grind of white pepper if desired.
Nutrition
Per serving
- Energy
- 658.3 kcal
- Protein
- 31.71 g
- Carbohydrate
- 35.6 g
- Fat
- 43.03 g
- Fibre
- 4.4 g
- Calcium
- 45.85 mg
- Iron
- 1.69 mg
- Magnesium
- 11.37 mg
