Fresh Salmon, Dill & Potato Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is a rich creamy soup, sufficient as a single course with a green side salad. It is very good served with slices of white bread that have been pan-fried in butter. You could also serve it with just-grilled bread. Get your fishmonger to give you the salmon central bone with tail if possible, so that you can make a good broth.


  • 1 kg (2 lb 4 oz) piece of salmon fillet
  • about 8 whole peppercorns
  • 1 long strip of lemon rind
  • 1 large carrot, cut into 3 chunks
  • 1 celery stalk top with leaves
  • 3 bay leaves
  • a few parsley stalks
  • a good handful of dill
  • 1 white onion
  • about 8 whole allspice (pimento) berries
  • 900 g (2 lb) potatoes, peeled and cut into large cubes
  • 200 ml (7 fl oz) pouring (single) cream
  • 30 g (1 oz) butter


Skin the salmon and remove all the bones, feeling where they are by running your hand up and down the fish. Cut the salmon into chunks about 6 × 4 cm (2 inches square).

To make your broth, put about 3 litres (12 cups) of water into a large saucepan with a bit of the salmon skin, the salmon bones, peppercorns, lemon rind, carrot, celery, bay leaves, parsley stalks, some of the dill stalks, the whole onion and some salt. Bring to the boil and skim the surface of any scum. Lower the heat and simmer for about half an hour before straining into a large clean saucepan. You will need about 6 cupfuls: if you don’t have enough, top up with some extra water.

Place the stock over high heat and add the allspice berries and potatoes. Simmer for about 15 minutes until the potatoes are just soft. Add the salmon chunks, lower the heat and simmer for about 10 minutes until the salmon is cooked. Add the cream, butter and the remaining chopped dill. Bring back to a gentle boil. Taste for salt and serve with a grinding of black pepper.