Description
Experience the authentic taste of Finland with this creamy, comforting Finnish Salmon Soup, known as Lohikeitto. This traditional recipe features tender salmon chunks simmered in a rich, creamy broth with fresh dill, leeks, potatoes, and carrots, creating a hearty and flavorful dish perfect for any occasion.
Ingredients
Fish Stock
- Salmon skins (from 2 pounds salmon fillets)
- 5 cups water (reduces to ~4 cups)
Soup
- 4 tablespoons unsalted butter
- 4 medium leeks (white and light green parts only, sliced into thin rounds and cleaned)
- 1 tablespoon kosher salt (divided and to taste)
- ¼ teaspoon ground allspice
- ½ teaspoon white or black pepper (to taste)
- 1.5 pounds new potatoes or red potatoes (cut into bite-sized pieces)
- 3 large carrots (peeled and cut into rounds)
- 4 cups fish stock (homemade or store-bought)
- 1 cup heavy whipping cream
- 2 pounds salmon (skin removed, cut into bite-sized chunks)
- ⅓ to ½ cup fresh dill (chopped, plus more for serving)
Instructions
- Remove salmon skin: Place the salmon fillets skin-side up on a cooling rack over a baking sheet. Pour boiling water over the skin for 5 to 10 seconds until the salmon visibly shrinks, then gently peel off the skin. Cut salmon into bite-sized chunks and set aside.
- Prepare fish stock: In a stockpot or Dutch oven, add salmon skins and 5 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes. Remove and discard skins or crisp them for a snack. Set the remaining stock aside, about 4 cups.
- Sauté leeks and spices: In the same pot, melt the butter over medium heat. Add the sliced leeks with a pinch of salt and cook until they start to soften. Stir in the ground allspice and pepper and cook for 30 seconds to release their flavors.
- Add vegetables and stock: Add the cut potatoes and carrots to the pot along with the fish stock and another teaspoon of salt. Bring the mixture to a boil, reduce to a simmer, cover, and cook for 10 to 15 minutes until the potatoes are tender.
- Incorporate cream, salmon, and dill: Lower the heat to low. Stir in the heavy cream, salmon chunks, and chopped dill. Cook gently, stirring occasionally, until the salmon is just cooked through, about 2 to 4 minutes. Be careful not to let the soup boil once the cream is added.
- Season and serve: Taste the soup and adjust salt and pepper as needed. Serve immediately garnished with extra fresh dill, accompanied by crusty bread or buttery rye rolls.
Notes
- If you prefer, use store-bought fish stock to save time, skipping the homemade stock step.
- Be careful not to let the soup boil after adding cream to avoid curdling.
- Fresh dill is essential for authentic flavor; adjust amount to taste.
- Salmon skin can be crisped in the oven for a tasty snack instead of discarding.
- This soup is best served immediately but can be gently reheated on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Finnish
