A classic Finnish salmon soup with potatoes, leek, cream and dill.
Lohikeitto is a familiar Finnish salmon soup: simple, clean and built around good fish, potatoes and fresh dill. The cream is added late so the broth stays delicate.
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- Prep
- 20 minutes
- Cook
- 30 minutes
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Cook the leek gently in butter for 5 minutes without browning.
-
Add potatoes, bay leaves and stock. Simmer until the potatoes are almost tender, about 15 minutes.
-
Add the salmon and simmer very gently for 5–7 minutes until just cooked.
-
Stir in cream and heat without a hard boil.
-
Season, remove bay leaves and finish generously with fresh dill.
Chef’s notes
Do not overcook the salmon. Add dill at the end so its fresh aroma remains bright.
Substitutions
Trout can replace salmon. Use a lighter cooking cream if preferred, but the broth will be less rich.
Serve with
Rye bread
Storage
Refrigerate for up to 2 days. Reheat gently without boiling hard.
Allergens
Contains fish and milk. Check prepared stock for allergens.
Always Cook with Heart. Always!
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