Save Experience a true taste of Finland with this comforting Lohikeitto, a creamy salmon soup that serves as a cornerstone of Nordic home cooking. Featuring tender chunks of salmon, soft potatoes, and the unmistakable aroma of fresh dill, this dish captures the essence of a cozy dinner in a rustic Finnish kitchen. It is a hearty, warming meal that is surprisingly simple to prepare, making it perfect for both busy weeknights and slow weekend gatherings.
Save The beauty of this soup lies in its clean, distinct flavors. By slowly simmering the vegetables before adding the fish, you ensure the salmon remains perfectly tender without becoming overcooked. The finishing touch of heavy cream ties all the elements together into a silky, satisfying bowl of goodness.
Ingredients
- 400 g (14 oz) skinless salmon fillet, boneless, cut into bite-sized cubes
- 600 g (1.3 lbs) potatoes, peeled and cut into 2 cm (¾ inch) cubes
- 1 medium carrot, sliced
- 1 small leek, white and light green part, thinly sliced
- 1 small yellow onion, finely chopped
- 1 bunch fresh dill, finely chopped (reserve some for garnish)
- 1 L (4 cups) fish stock or water
- 200 ml (¾ cup + 2 tbsp) heavy cream
- 1 bay leaf
- 2 tsp salt (to taste)
- ½ tsp ground white pepper
- 1 tbsp butter
Instructions
- Step 1: Sauté the Aromatics
- In a large pot, melt the butter over medium heat. Add the onion, leek, and carrot. Sauté for 4–5 minutes until slightly softened.
- Step 2: Simmer the Vegetables
- Add the potatoes, bay leaf, and fish stock (or water). Bring to a boil, then reduce heat and simmer for 12–15 minutes until the potatoes are almost tender.
- Step 3: Add the Salmon
- Gently add the salmon cubes to the pot. Simmer for 5–6 minutes until the salmon is just cooked through.
- Step 4: Finish with Cream
- Stir in the heavy cream and chopped dill. Season with salt and white pepper. Simmer for 2–3 more minutes; do not boil.
- Step 5: Garnish and Serve
- Remove from heat. Discard the bay leaf. Ladle the soup into bowls and garnish with reserved fresh dill.
Zusatztipps für die Zubereitung
To ensure the best texture, cut your potatoes into uniform 2 cm cubes so they cook evenly. If you want extra richness, you can add a small knob of butter to each individual bowl just before serving.
Varianten und Anpassungen
While fresh salmon is traditional, you can substitute it with smoked salmon for a deeper, more intense smoky flavor. You can also adjust the amount of heavy cream to make the soup lighter or richer depending on your dietary preference.
Serviervorschläge
For an authentic Nordic dinner, serve this soup with dark rye bread or crunchy crispbread on the side. The dense texture of the bread is the perfect accompaniment to the creamy broth.
Save This Finnish Salmon Soup is a testament to the power of simple, high-quality ingredients. Whether enjoyed on a cold winter night or as a fresh spring meal, it brings a sense of comfort and tradition to the table that everyone will appreciate.
Recipe FAQ
- → Can I use frozen salmon for this soup?
Yes, frozen salmon works well. Thaw it completely before cutting into cubes and pat dry to prevent excess water in the broth.
- → What type of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy varieties, creating a more pleasing texture in the soup.
- → Can I make this soup dairy-free?
Substitute heavy cream with full-fat coconut milk or a dairy-free alternative. The flavor profile will change slightly but remains delicious.
- → How long does the soup keep in the refrigerator?
Store in an airtight container for up to 3 days. Reheat gently over low heat to prevent the dairy from separating.
- → Can I freeze Finnish salmon soup?
Freezing is possible but may affect texture. The cream can separate when thawed. For best results, freeze without cream and add fresh when reheating.
- → What can I serve alongside this soup?
Traditional rye bread, crispbread, or dark Nordic bread pair perfectly. A simple green salad with vinaigrette complements the rich, creamy soup.