Legendary Dishes | Laxsoppa (salmon soup)


With cleaner estauries and rivers across Europe, there has never been a better time to eat wild salmon. This Swedish soup brings out the best in fresh salmon, especially if it is eaten with parsley, the great accompaniment to this tasty fish.

  • 2 litres water
  • 500 g salmon, skinned, cut into 2 cm cubes
  • 2 carrots, chopped
  • 1 onion, chopped
  • 50 g pearl barley (optional)
  • 30 g parsley, freshly picked, chopped
  • small
  • 25 g lovage
  • 15 g bouillion (optional)
  • 5 g black pepper, freshly ground
  • 5 g green pepper, freshly ground

Put carrots, lovage, onions, salmon skins and water into a large pot, bring slowly to the boil, remove skins and simmer for an hour, strain liquid into a separate pot. For a richer soup add barley, cook in stock until soft, about an hour. Alternatively, for a quick soup, put bouillion in the water with the lovage and skins, simmer for 20 minutes, strain into a separate pot and keep hot. Divide salmon pieces into four portions and place each portion inthe bottom of a large soup bowl, season with pepper. Pour roughly 500 ml of stock into each bowl, add a tablespoon of barley, garnish with parsley. Leave for five minutes before eating while the hot stock cooks the salmon.