This creamy, soul-warming Finnish classic combines fresh salmon with potatoes, leeks, and dill in a luxurious broth finished with cream and egg yolk. A beloved Nordic comfort dish that's elegant enough for entertaining yet simple enough for weeknight dinners, delivering restaurant-quality results in under an hour.
⏱️55 min
📊Easy
👥4 servings
🍽️Soup
seafoodlightfamilyquick
Ingredients
600 gfresh salmon fillet
400 gwaxy potatoes
300 gleeks
1 literfish stock or vegetable stock
200 mlheavy cream
1 pieceegg yolk
30 gfresh dill
25 gbutter
5 gwhite peppercorns
5 gsea salt
Instructions
1PREPARE THE VEGETABLES: Wash and peel the waxy potatoes, cutting them into 1.5cm cubes to ensure even cooking. Trim the leeks by removing the dark green tops and roots, then slice them into thin half-moons, cleaning thoroughly between layers to remove any sand. Pat the salmon fillet dry with paper towels and remove any remaining bones using tweezers, then cut into 3cm chunks. Having all ingredients prepped before cooking ensures smooth execution of this quick soup.
2START THE SOUP BASE: Melt the butter in a large, heavy-bottomed pot over medium heat until it foams and smells nutty, about 2 minutes. Add the sliced leeks and sauté gently for 3-4 minutes, stirring occasionally, until they become translucent and fragrant but haven't taken on any color. This gentle cooking develops the leeks' natural sweetness without overwhelming the delicate salmon flavors that will join later.
3BUILD THE BROTH: Pour in the fish or vegetable stock, then add the cubed potatoes and white peppercorns, stirring well to combine. Bring the liquid to a gentle boil over medium-high heat, then reduce to medium and simmer uncovered for 12-15 minutes until the potatoes are almost tender and a fork can pierce them with minimal resistance. The potatoes should retain their shape rather than break apart, creating a pleasant textural contrast in the finished soup.
4ADD THE SALMON: Carefully slide the salmon chunks into the simmering broth, ensuring they're submerged. Simmer for 4-5 minutes, gently stirring occasionally with a wooden spoon to prevent sticking. The salmon will begin to turn opaque and will flake easily with a fork when perfectly cooked; be careful not to overcook as the delicate fish will become dry. The broth should continue to simmer gently without aggressive boiling, which would break apart the salmon pieces.
5TEMPER THE CREAM ENRICHMENT: In a small bowl, whisk together the egg yolk and heavy cream, then add several ladlefuls of the hot soup broth to this mixture while whisking constantly. This tempering process prevents the egg yolk from scrambling when added to the hot soup, creating instead a silky, creamy consistency. Add this enriched cream back to the pot while stirring continuously and gently, then reduce heat to low to prevent the soup from boiling, which would cause curdling.
6FINISH AND SERVE: Remove the pot from heat and stir in the fresh dill, reserving a small handful for garnish. Taste the soup and adjust seasoning with sea salt as needed—the salmon contributes natural saltiness, so season gradually. Ladle the soup into warmed bowls, ensuring each serving contains salmon, potatoes, and plenty of creamy broth. Garnish with fresh dill fronds and a light grind of white pepper, then serve immediately while steaming hot for the most luxurious experience.