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Finnish Salmon Soup (Lohikeitto) - Image 2

Finnish Salmon Soup (Lohikeitto)

This traditional Finnish Salmon Soup (Lohikeitto) is a creamy, comforting dish that's simple to prepare. Perfect for a cozy dinner, it features fresh salmon, potatoes, and dill for a rich and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Finnish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb salmon fillets skinless, cut into 1-inch pieces
  • 4 cups fish stock or vegetable stock
  • 1 lb potatoes peeled and diced into 1-inch cubes
  • 1 large onion finely chopped
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 bunch fresh dill chopped, plus extra for garnish
  • 1 lemon lemon juiced
  • to taste salt and pepper

Equipment

  • Large pot
  • Wooden spoon
  • Chef's knife
  • Cutting board

Method
 

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Sprinkle the flour over the onions and stir to create a roux. Cook for another 2 minutes, stirring constantly to avoid burning.
  3. Gradually pour in the fish stock, stirring continuously to prevent lumps. Bring the mixture to a simmer.
  4. Add the diced potatoes to the pot and cook until they are tender, about 15 minutes.
  5. Gently add the salmon pieces to the soup and simmer for an additional 5-7 minutes, or until the salmon is just cooked through.
  6. Stir in the heavy cream and lemon juice, then season with salt and pepper to taste. Simmer for another 2 minutes to heat through.
  7. Remove the pot from heat and stir in the chopped dill. Serve hot, garnished with additional dill and accompanied by rye bread.

Notes

Chef's Tips:
• For a richer flavor, use homemade fish stock instead of store-bought.
• Avoid overcooking the salmon to maintain its delicate texture.
• Serve with a side of pickled cucumbers for a traditional Finnish touch.
Food Safety:
• Ensure the salmon reaches an internal temperature of 145°F (63°C) to be safely consumed.
• Store leftovers in the refrigerator within two hours of cooking and consume within three days.