A Finnish seafood dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Salmon is crucial to source wild-caught or organic to avoid high levels of toxins often found in some farmed fish. Leeks and potatoes can also benefit, as soft-skin vegetables, from organic sourcing to reduce pesticide residue exposure.

Ingredients

• 500 g fresh salmon fillet
• 1 tbsp butter
• 6 small potatoes
• 2 carrots
• 1 leek
• 1 l fish stock
• 200 ml cream
• to taste salt
• to taste white pepper
• 1 tbsp fresh dill
• 1 bay leaf

Method

1. Peel the potatoes and carrots, then dice them into bite-sized pieces.
2. Wash the leek thoroughly and slice it into thin rings.
3. Melt the butter in a large pot over medium heat.
4. Add the leek and sauté until soft but not browned.
5. Pour in the fish stock, add the diced potatoes, carrots, and the bay leaf.
6. Bring the mixture to a boil, then reduce to a simmer. Cook until the vegetables are tender.
7. Cut the salmon fillet into bite-sized chunks.
8. Add the salmon to the pot and let it cook gently for about 5 minutes.
9. Pour in the cream, season with salt and white pepper, and stir gently.
10. Simmer for 5 more minutes, then remove from heat.
11. Sprinkle with fresh dill before serving.

Notes

• For a richer flavor, use heavy cream.
• Serve with rye bread for a traditional touch.
• Refrigerate leftovers and consume within two days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Finnish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.