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Lohikeitto
Finnish Salmon Soup
A classic Finnish Lohikeitto, this creamy and comforting salmon soup is infused with fresh dill, tender potatoes, and leeks. A taste of Nordic tradition perfect for any occasion.
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- 500 g Salmon fillet(Skinless and boneless, cut into large 2-inch chunks.)
- 500 g Potatoes(Waxy potatoes like Yukon Gold or red potatoes, peeled and cut into 1-inch cubes.)
- 2 Leeks(White and light green parts only, washed thoroughly and thinly sliced.)
- 1 L Fish stock(Good quality fish stock or a light vegetable stock.)
- 200 ml Heavy cream(Also known as whipping cream.)
- 0.5 cup Fresh dill(Finely chopped, plus extra for garnish.)
- 30 g Unsalted butter
- 4 Allspice berries(Whole berries.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Melt the butter in a large pot or Dutch oven over medium heat (approx. 175°C / 350°F). Add the sliced leeks and sauté gently until softened and translucent, about 5-7 minutes. Do not let them brown.
â±ïž 7 minutes - 2
Add the cubed potatoes, fish stock, and whole allspice berries to the pot. Bring the mixture to a gentle simmer.
â±ïž 2 minutes - 3
Cover the pot and let it simmer gently over medium-low heat until the potatoes are almost tender when pierced with a fork, about 15-20 minutes. The liquid should be bubbling very lightly.
â±ïž 20 minutes - 4
Carefully add the salmon chunks to the simmering soup. Continue to simmer gently, uncovered, until the salmon is just cooked through and flakes easily, about 5-8 minutes. Avoid overcooking the salmon.
â±ïž 8 minutes - 5
Reduce the heat to low. Stir in the heavy cream and most of the chopped fresh dill. Season generously with salt and freshly ground black pepper to taste. Gently heat the soup through, but do not allow it to boil, as this can cause the cream to curdle and the salmon to toughen.
â±ïž 3 minutes - 6
Remove the allspice berries if desired. Ladle the hot soup into bowls. Garnish with the remaining fresh dill and serve immediately, traditionally with slices of dark rye bread.
â±ïž 1 minute
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- âEnsure the leeks are thoroughly washed to remove any grit.
- âDo not boil the soup after adding the cream to maintain a smooth texture.
- âCut the salmon into generous, bite-sized chunks for a satisfying texture.
- âWaxy potatoes hold their shape better in soup than starchy ones.
- âTaste and adjust seasoning (salt and pepper) at the end, as stock and cream can vary in saltiness.
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- Substitute salmon with trout or cod fillets.
- Add other root vegetables like carrots or parsnips along with the potatoes.
- For a lighter soup, use half-and-half or milk instead of heavy cream, but be extra careful not to boil.