Try this Finnish soup, then check out these Finnish potatoes, Scandi-style salmon with pickle potato salad and more Scandinavian recipes. Also try our classic potato soup with spring onions and more soup recipes.


  • 3 allspice berries
  • 350g potatoes, peeled and chopped into 1cm cubes
  • 2 (about 225g) salmon fillets, skinned and cut into 1cm cubes
  • 1 tbsp  butter
  • 60ml single cream
  • chopped to make 2 tsp dill
  • salmon skin from the salmon fillets
  • 3 black peppercorns
  • 1 small carrot, peeled and chopped
  • 2 shallots, peeled and chopped
  • 1 bay leaf
  • 10 stalks flat-leaf parsley
  • ½ small leek
  • 1 stick celery, cut in three


  • STEP 1

    To make the cheat’s fish stock, put all the ingredients in a large pan with 1.2 litres of water and simmer gently for 45 minutes. Turn off the heat. Use a slotted spoon to remove all the solids, then strain the broth through a muslin or tea towel into a second pan to remove any impurities.

  • STEP 2

    Bash the allspice berries once each with a rolling pin to slightly crush them. Add them and the potatoes to the broth, bring to the boil again and simmer for around 12 minutes or until the potatoes are just tender. Add the salmon and continue cooking for another 2 minutes or until the fish is cooked through. Season with salt and pepper, stir in the butter and cream, bring back to a simmer and then serve in two bowls. Divide and sprinkle half the dill on top of each portion.

Try more of our salmon recipes...

Chilli Salmon Recipe with Chopped Salad


Adam Bush Chef Portrait
Adam BushDeputy food editor

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