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Creamy salmon soup
A Nordic salmon and potato soup rich in omega-3, ready in half an hour.
NordicDinnerFishOmega-3
4 servings · 30 min
Ingredients
- 400 g salmon fillet, skinned and cubed
- 4 medium potatoes, diced
- 1 leek and 1 carrot, sliced
- 1 litre fish or vegetable stock
- 150 ml cream or milk
- Dill, salt and pepper
Method
- Soften the leek and carrot in a little butter in a large pot for a few minutes.
- Add the potatoes and stock, bring to a boil and simmer until the potatoes are almost tender, about 12 minutes.
- Add the salmon and cream and simmer gently for 5 minutes, until the fish just flakes — do not boil hard.
- Season, stir through plenty of chopped dill and serve with rye bread.
Good to know
Oily fish like salmon is a leading source of omega-3 fats. Use milk instead of cream to cut the fat.
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Source: Nutrition estimated from standard ingredient values, rounded per serving. Method in our own words. · checked 2026-09-04
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