Comforting Finnish Salmon Soup

Finnish Salmon Soup, or Lohikeitto, is a quintessential Nordic dish that perfectly captures the essence of home cooking in Finland. This comforting, creamy soup combines tender chunks of salmon with soft potatoes and the aromatic touch of fresh dill, creating a meal that is both hearty and light. Whether you are seeking a warm lunch or a sophisticated pescatarian dinner, this simple recipe brings the flavors of the North straight to your table.

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The beauty of this dish lies in its balance. The sweetness of the leeks and carrots provides a delicate base for the rich heavy cream, while the fresh dill adds a vibrant pop of color and flavor that elevates the salmon. This soup is a staple in Finnish households for a reason—it is pure comfort in a bowl.

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 (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)
• Broth & Dairy: 1 L (4 cups) fish stock or water; 200 ml (¾ cup + 2 tbsp) heavy cream; 1 bay leaf
• Seasonings: 2 tsp salt (to taste); ½ tsp ground white pepper; 1 tbsp butter

Instructions

Step 1

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

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

Gently add the salmon cubes to the pot. Simmer for 5–6 minutes until the salmon is just cooked through.

Step 4

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

Remove from heat. Discard the bay leaf. Ladle the soup into bowls and garnish with reserved fresh dill.

Zusatztipps für die Zubereitung

For extra richness, add a knob of butter before serving. Be careful not to boil the soup once the cream has been added to maintain a smooth, silky texture.

Varianten und Anpassungen

Smoked salmon can substitute fresh for a deeper flavor profile. You can also adjust the amount of heavy cream to your preference for a lighter or richer soup.

Serviervorschläge

This traditional Finnish salmon soup is best served with dark rye bread or crispy flatbread to soak up every bit of the delicious cream broth.

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Enjoy this warm and inviting Finnish Salmon Soup as a nourishing main dish that brings the tranquil spirit of the Nordic coastline to your dinner table.

Recipe FAQs

→ Can I use frozen salmon for this soup?

Yes, frozen salmon works well. Thaw it completely and pat dry before cutting into cubes to ensure even cooking and prevent excess water in the soup.

→ What can I substitute for fish stock?

Use vegetable stock or water with a splash of white wine for depth. Chicken stock also works, though it alters the traditional flavor profile slightly.

→ How do I prevent the cream from curdling?

Add cream after removing from high heat and avoid boiling once it's added. Simmer gently and stir occasionally to maintain a smooth, creamy texture.

→ Can I make this soup ahead of time?

Yes, prepare up to 24 hours ahead. Store refrigerated and reheat gently without boiling. Add fresh dill just before serving for the best flavor and aroma.

→ What type of potatoes work best?

Waxy potatoes like Yukon Gold hold their shape well in soup. Avoid starchy russets which can break down and make the broth cloudy.

→ Is this soup suitable for freezing?

Cream-based soups don't freeze well as the dairy can separate. For best results, freeze the base without cream and salmon, then add fresh when reheating.