Finland · Fish · No. 227
Finnish Salmon & Potato Soup
A Finnish dinner sized for one person, ready in 27 minutes.
Per portion
540kcal
33 gProtein
40 gCarbs
27 gFat
Calories from protein 25%, carbs 30%, fat 45%. Estimated from the ingredients.
Roughly £3.30 a portion.
Method
- 1
Melt the butter in a saucepan and fry the leek with a pinch of salt for 4 minutes until soft.
- 2
Add the potato, bay leaf, 200ml water and ½ tsp salt, and simmer for 8 minutes until nearly tender.
- 3
Add the salmon and milk, and simmer gently for 5–6 minutes until the fish is just cooked through.
- 4
Squeeze in a little lemon, taste and adjust the salt, add plenty of black pepper and scatter with dill. Serve hot.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/finnish-salmon-and-potato-soup/
