Finnish fish soup with smoked salmon


2 cups milk or not too heavy cream

1 fresh gutted salmon weighing about 1.5 kg

200 grams of hot smoked salmon

4 small potatoes

1 medium carrot

1 small celery root

1 small fennel stalk

2 medium leek stalks (white part only)

1 tbsp flour

medium bunch of dill



Step 1.

Cut off the head, tail and fins from the fresh salmon. Remove the gills from the head and rinse well. Put the head, tail and fins in a large saucepan, pour 1.5 liters of cold water, bring to a boil over low heat, remove the foam, and simmer for 20-30 minutes. Strain the broth into a clean pot.

Step 2

Peel the fish of skin and bones, cut into fillets and cut into 8 pieces. Cut the smoked salmon into thin strips.

Step 3

Recipe photo: Finnish fish soup with smoked salmon, step 3

Peel carrots and celery and cut into thin julienne strips. Peel and cut the potatoes into quarters. Peel the fennel from the damaged top leaves, cut the flesh into thin slices. Cut leeks into thin rings, rinse and dry.

Step 4.

Bring broth to a boil over medium heat. Place carrots and celery in the boiling broth first, after 10 minutes - potatoes and fennel, after another 5 minutes. - Leeks.

Step 5

Recipe photo: Finnish fish soup with smoked salmon, step 5.

When the soup is almost ready, add the raw fillets and smoked salmon, cook for 2-3 minutes. At the very end add milk, stirred with flour and chopped dill. Season with salt, if necessary. Bring to a boil, remove from heat. Cover and let stand for 5 minutes. Place a piece of fillet on each plate and stir in the soup and vegetables. Serve immediately.


Instead of salmon for this soup you can take any fish of the salmon family: pink salmon, trout, chum salmon. To make the broth transparent, firstly, do not let it boil vigorously, and secondly, strain it either through a cloth napkin, or through a tea or coffee filter (this is very convenient and reliable).

Preparation time

45 min

Cooking time

20 min

Portion quantity


Difficulty of preparation




Source Gastronome Books: about eggs and milk


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