Salmon soup is maybe the most well-known Finnish food around the world. No wonder. It’s delicious and comforting. I think it should be called salmon Chowder in English. I love fish soup!

My grandmother made this soup for me quite often. Salmon or fish soup has a funny effect on me. After I have eaten it, I need to go for a nap. Salmon or fish soup is always served in Finland with rye bread. There are as many salmon soup recipes as there are cooks. Every family has their own variation. This soup can also be made without cream. If you want to do this, then adjust the liquid amount accordingly. When my mom made clear fish soup she added bay leaf also as spice in it. Dill is an absolute must in Finnish fish or salmon soup!

My grandfather was a passionate fisherman. He was still from that generation, and he made his own fish traps and meant his fishing nets when needed. Fish, in various ways, was a stable menu in my family. Salmon soup is actually just one variation of Finnish fish soup. My favorite fish is burbot. Burbot is only eaten during the winter because otherwise, it tastes muddy. Burbot is a bottom feeder, so it eats whatever it finds from the bottom of the lake. Another favorite fish of mine is perch or white fish. This soup can be made with whatever fish you have. Nowadays, salmon is the easiest to get around the world.

The most important part of this soup is the stock. If you are lucky enough to get whole fish, please use the carcass in the stock. In Finland, we have Fish stock cubes. I always bring them with me when returning from holidays in Finland. Many supermarkets sell canned fish stock, so use that. It’s good, too. About the potatoes, Finns are potato lovers, and it matters what kind of potato you use in the soup. I tend to use starchy potatoes because I like to smash potatoes in my soup. Don’t use potatoes that are too meant for salads. They are too hard.

This is my grandmother’s recipe:

• 50 grams unsalted butter
• 1 leek, sliced (white and light green parts only)
• 1,25l fish stock (can be substituted with water)
• 450g potatoes, cubed (I like to use starchy potatoes)
• 200g carrots, cubed
• 1 small onion finely chopped
• 500 g salmon fillet, de-boned, de-skinned and cut into small chunks (use the rests to make the fish stock)
• 250ml heavy cream
• fresh dill for garnish, finely chopped
• salt and pepper to taste

INSTRUCTIONS

1. Melt the butter in a pot. Add the sliced leek and diced onion and saute until translucent, about 7 minutes.
2. Add the stock, carrot and potatoes. Bring to a boil and cook for about 10 minutes over medium heat. At this point the potatoes should be almost ready.
3. Add the salmon chunks and the cream, and cook for about 5-7 minutes more, until it starts to boil.
4. Turn off the heat and add the dill, salt and pepper. Close the lid and wait for another 10 minutes. Enjoy!