Save to Pinterest Finnish Salmon Soup, known as Lohikeitto, is a beloved Nordic classic that brings the warmth of a Finnish kitchen to your table. This creamy, comforting dish features succulent salmon, tender potatoes, and the bright, fresh aroma of dill, making it the perfect meal for any seafood lover seeking a taste of Scandinavian home cooking.
Save to Pinterest Whether you are looking for a simple lunch or a cozy dinner, this soup is as nourishing as it is delicious. By using fresh ingredients and a gentle simmering technique, the salmon remains perfectly flaky while the vegetables soak up the savory fish stock.
Ingredients
- Fish & Seafood: 400 g (14 oz) skinless salmon fillet, boneless, cut into bite-sized cubes
- Vegetables: 600 g (1.3 lbs) potatoes (peeled and cut into 2 cm 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)
- Broth & Dairy: 1 L (4 cups) fish stock or water, 200 ml (¾ cup + 2 tbsp) heavy cream, 1 bay leaf, 1 tbsp butter
- Seasonings: 2 tsp salt (to taste), ½ tsp ground white pepper
Instructions
- Step 1: Sauté the base
- 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 and dill
- 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 and discard the bay leaf. Ladle the soup into bowls and garnish with reserved fresh dill.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth soup, avoid bringing the liquid to a boil once the heavy cream has been added, as this can cause the dairy to curdle. You can also adjust the amount of cream to your preference for a lighter or richer broth.
Varianten und Anpassungen
For a deeper and more complex flavor, try substituting the fresh salmon with smoked salmon. If you prefer a more robust broth, you can use fish stock instead of water, but be sure to check store-bought stock for potential allergens like celery or gluten.
Serviervorschläge
This traditional Finnish soup is best enjoyed with a side of dark rye bread or crispbread. For an extra touch of decadence, add a small knob of fresh butter to each bowl just before serving to let it melt into the creamy broth.
Save to Pinterest Lohikeitto is more than just a meal; it is a comforting tradition that highlights the simplicity of fresh seafood. Enjoy this warm, flavorful soup with friends and family for an authentic Finnish dining experience.
Questions & Answers
- → What makes Finnish salmon soup authentic?
Authentic Finnish salmon soup relies on a few key elements: fresh salmon cut into bite-sized pieces, yellow onions and leeks sautéed in butter, waxy potatoes that hold their shape, heavy cream for richness, and generous amounts of fresh dill. The broth is traditionally fish-based, though water works as well. The soup should never boil after adding cream or salmon to maintain the delicate texture.
- → Can I use frozen salmon for this soup?
Fresh salmon works best as it maintains a firmer texture during simmering. If using frozen, thaw completely and pat dry before cutting into cubes. Avoid previously frozen salmon that has been sitting in your freezer for more than three months, as the texture may become mushy in the hot broth.
- → What type of potatoes are ideal?
Waxy or all-purpose potatoes like Yukon Gold, fingerling, or Finnish varieties work beautifully. They hold their shape during simmering without becoming mealy. Avoid starchy russets, which will break down too much in the liquid and make the soup overly thick.
- → How do I prevent the cream from curdling?
Add the cream only after the salmon has finished cooking, then reduce heat to low and warm gently without boiling. Boiling causes dairy proteins to separate. Also, ensure your cream is fresh and at room temperature before adding it to the hot broth.
- → Can I make this soup dairy-free?
Substitute heavy cream with full-fat coconut milk or a blend of coconut cream and vegetable broth for richness. Alternatively, use a dairy-free cream alternative made from almonds or oats. The texture will be slightly different but still satisfying.
- → What should I serve with this soup?
Traditional Finnish accompaniments include dark rye bread, crispbread (knäckebröd), or buttered toast. A simple green salad with vinaigrette balances the richness. For a more complete meal, serve with boiled eggs or pickled herring on the side.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, the soup keeps for 2-3 days. Reheat gently over low heat, adding a splash of cream or broth if it has thickened. The salmon may soften slightly with reheating but remains flavorful.