Salmon, Potato & Dill Soup With Pickled Cucumber Open Sandwiches

Salmon, Potato & Dill Soup With Pickled Cucumber Open Sandwiches
This hearty soup is packed full of delicious flavours.

Serves 4-6

60g butter

2 tbsp olive oil

2 leeks, thinly sliced

1 garlic clove, crushed

2 tbsp flour

1.5 litres fish stock (bought or homemade)

2 medium carrots, peeled and diced

2 (500g) medium desiree potatoes, peeled and cut into 2-3cm cubes

3⁄4 cup chopped dill fronds

500g salmon fillet, skinned and boned

1⁄4 tsp allspice

125ml cream


Cucumber Pickle 

2 lebanese cucumbers, thinly sliced

1 small red onion, thinly sliced

3 tbsp apple cider vinegar

1 tbsp sugar or honey

6 slices rye or pumpernickel bread

Sour cream, to spread


To make cucumber pickle, combine cucumber and onion in a medium bowl. Whisk together vinegar and sugar or honey, until dissolved. Season with a little salt. Toss into cucumber mixture and set aside to marinate while you make the soup.

In a large saucepan, melt butter and olive oil over a low heat. Add leeks and garlic and sauté, stirring occasionally, for 10 minutes. Do not allow leeks to colour; the long cooking time helps sweeten them.

Add flour and stir to coat, then add the fish stock, carrots, potatoes, and half the dill. Increase heat to medium and bring to the boil, then reduce heat to low and simmer for 8-10 minutes or until vegetables start to become tender.

Add the salmon and gently stir in the allspice and cream. Cook for 5-6 minutes or until salmon is cooked to medium (cook a little longer, if preferred).

Remove salmon from the soup, and gently flake. Remove soup from heat and season to taste. Ladle soup into bowls and top with salmon flakes and remaining dill.

Drain cucumber mixture, spread sour cream onto the bread and top with the pickle. Serve alongside soup.


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