Swedish Salmon, Dill and Potato Soup

Creamy yet light, and oh so easy to cook, this wholesome soup makes the best of a piece of salmon.



Prep Time: 15 minutes

Cooking Time: 20 minutes


  • 50g butter
  • 1 leek, finely sliced
  • sea salt and pepper, to taste
  • 1 litre vegetable or fish stock
  • 2 large potatoes, peeled and diced
  • 4 dutch carrots, scrubbed and sliced
  • 2 bay leaves
  • 1/3 cup cornflour
  • 1 cup cream
  • 1/2 cup peas
  • 1/2 cup frozen peas
  • 300g salmon, diced
  • 2 tablespoons chopped dill, plus sprigs for garnish
  • lemon, for serving


  • Melt butter in a pot and sauté leek until softened, seasoning with salt. Add stock, potatoes, carrots and bay leaves, bring to the boil and simmer covered for 10 minutes, until potatoes are tender.
  • Mix cornflour to a paste with a little water, add to soup with the cream and bring to the boil, stirring until thickened. Add peas, salmon and chopped dill and simmer for 2 minutes until salmon is just cooked.
  • Serve in bowls, sprinkled with pepper, dill and serve with lemon.


  • Use scallops or prawns in place of salmon. The soup can be made up to the thickened stage ahead of time, then add peas, salmon and dill prior to serving.
  • STYLING Use wide bowls. Portion chunky parts of the soup into the bowl first, then ladle the soup over, before garnishing with pepper and dill.
  • DRINK Semillon

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