Salmon Soup with Croûtons

Salmon Soup with Croûtons
  • Serves 4
  • Prep Time: 15 mins
  • Cook Time: 10 mins


  • 250 g fresh salmon
  • 1 x large onion, peeled and chopped
  • 2 x medium potatoes, peeled and finely diced
  • A decent drizzle of lemon flavoured rapeseed oil
  • A knob of butter
  • 600 ml boiling water
  • 200 ml chopped tomatoes
  • Freshly milled sea salt
  • Crushed lemon scented pepper
  • 100 ml single cream
  • 1 x small glass leftover dry white wine - optional
  • Chopped dill and croûtons to garnish


  1. 1

    Cut salmon into bite sized chunks

  2. 2

    Heat butter with oil in a generous sized pan and cook onions until soft but not browned

  3. 3

    Add salmon to pan and sauté for a few moments, taking care not to mash

  4. 4

    Add remaining ingredients apart from the cream and simmer gently for 5 minutes until the potatoes are soft and the salmon opaque. Add a little more water as necessary if you like a thinner soup

  5. 5

    Using a slotted spoon, set aside a few pieces of salmon and liquidise soup

  6. 6

    Check seasoning and adjust to taste. Stir in some of the cream

  7. 7

    Serve in heated bowls with a few reserved chunks of salmon in each bowl, a swirl of remaining cream, dill and croûtons


Perfect with new season boiled potatoes. Recipe kindly contributed by Wendy Barrie.