(Makes about 4 dinner-size servings)


  • 2 tablespoons vegetable oil and 1 tablespoon butter
  • 1 medium sweet onion, chopped fine
  • 1 leek, chopped fine (white part only)
  • 1 celery, chopped fine
  • 1 large carrot, chopped fine
  • 4 cups water (or fish stock if available)
  • Allspice powder (a pinch)
  • 2 bay leaves
  • 1 pound yellow potatoes, cubed
  • 1 pound salmon filet, skinned, and cut into small chunks
  • 1 tablespoon lemon juice
  • 3/4 cup heavy cream (or half and half)
  • 1 tablespoon cornstarch (or more for thicker soup)
  • salt and pepper
  • fresh dill for garnish


  1. Go catch yourself some salmon
  2. Heat the oil and butter in a medium-sized soup pot. Add onion, leeks, celery, and carrots and saute 10-15 min until soft.
  3. Add water (or fish stock), bay leaves and allspice. Bring to a boil.
  4. Add cubed potatoes. Lower heat and simmer until potatoes are done.
  5. Add salmon and lemon juice and simmer for about 5 minutes.
  6. In a cup dissolve the cornstarch powder in a small amount of cold water. Add to soup stirring quickly.
  7. Warm the cream in the microwave and then add to the soup. Simmer for 5 more minutes until thickened.
  8. Season to taste with salt, pepper, and more lemon juice if desired. Garnish with fresh dill.

Thanks to Baltica Tea Room & Gift Shop located in Downtown Port Washington!