Recipe by: Sofia Håkansson

Serves: 4 – 5

Source: Sofia’s Mother-in-Law – Lena



  • 1 yellow onion, chopped
  • 1 leek, sliced
  • 800-900 ml water
  • 2 teaspoons whole cumin seeds
  • 5-6 potatoes
  • 400-500 ml of cream
  • 2 cubes of fish stock (not ikan bilis)
  • 600-800 grams of Salmon filet
  • 1 tablespoon wheat flour
  • Dill
  • Chives
  • 6 ml of cumin schnapps (if you have!)


  • Soften the chopped onion and sliced leek in a little bit of butter in a pan
  • Mash cumin seeds a bit in mortar and add to pan for a few minutes
  • Add water (hot or cold) and fish stock cubes
  • Add peeled and sliced potatoes ( 1 cm thick)
  • Boil until potatoes are soft, about 10 minutes
  • Mix the flour with a little bit of the cream, add this, the rest of the cream and the salmon cut in inch sized cubes
  • Boil on low heat until salmon is cooked, this only takes a few minutes, be careful not to overcook or stir too much as the salmon will fall to pieces. Adjust consistency with more liquid if desired. Taste and add salt and pepper if needed.
  • Use scissors to cut dill and chives straight into pot
  • If you have cumin schnapps then add that, give a gentle stir and serve with a nice piece of bread

Tip: To make your own cumin schnapps; soak 1 teaspoon of cumin seeds in vodka for a few days.

Download PDF version here: swedish-west-coast-salmon-soup-sofia-hakansson