📝 About This Recipe
Lohikeitto is the ultimate comfort food from the heart of Finland, a creamy salmon soup that defines the elegance of Nordic simplicity. This dish marries succulent chunks of fresh salmon with tender potatoes and leeks in a rich, buttery broth infused with fragrant allspice and plenty of fresh dill. It is a soul-warming masterpiece that captures the essence of a cozy Scandinavian lakeside cabin in every spoonful.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 large Leek (white and light green parts only, cleaned and sliced into half-moons)
- 1 small Yellow Onion (finely diced)
The Heart of the Soup
- 1.5 lbs Potatoes (waxy varieties like Yukon Gold or Red, peeled and cut into 3/4-inch cubes)
- 2 medium Carrots (peeled and sliced into rounds)
- 5 cups Fish Stock (high-quality or homemade for best flavor)
- 6-8 pieces Whole Allspice Berries (essential for authentic Finnish flavor)
- 1 Bay Leaf (dried)
The Seafood and Finish
- 1.5 lbs Fresh Salmon Fillet (skinless, pin bones removed, cut into 1-inch chunks)
- 1 cup Heavy Cream (at room temperature)
- 1 large bunch Fresh Dill (finely chopped, about 1/2 cup)
- to taste Sea Salt
- 1/2 teaspoon Freshly Ground White Pepper (or to taste)
- 1 squeeze Lemon Juice (optional, for a touch of brightness)
👨🍳 Instructions
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1
Begin by preparing all your vegetables. Ensure the leeks are washed thoroughly to remove any grit between the layers.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam slightly.
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3
Add the sliced leeks and diced onions to the pot. Sauté for 5-7 minutes until they are soft and translucent, but do not let them brown; you want to maintain a clean, light color.
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4
Stir in the cubed potatoes and carrots, coating them thoroughly in the butter and aromatics.
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5
Pour in the fish stock until the vegetables are well-covered. Add the allspice berries and the bay leaf.
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6
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 12-15 minutes, or until the potatoes are fork-tender but not falling apart.
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7
While the vegetables simmer, prepare your salmon by cutting it into uniform 1-inch cubes. Check once more for any missed pin bones.
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8
Once the potatoes are ready, pour in the heavy cream and stir gently to combine. Bring the soup back to a very low simmer.
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9
Add the salmon chunks to the pot. Gently stir them in, ensuring they are submerged in the hot liquid.
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10
Cook the salmon for only 3-5 minutes. The residual heat of the soup will finish the cooking perfectly, keeping the fish moist and tender.
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11
Turn off the heat. Remove the bay leaf and, if you can find them, the allspice berries.
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12
Stir in the vast majority of the chopped fresh dill, saving a small handful for garnish. Season with salt and white pepper to taste.
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13
Add a tiny squeeze of lemon juice if desired to cut through the richness, then let the soup sit covered for 2 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Use waxy potatoes (like Yukon Gold) because they hold their shape beautifully during simmering and provide a creamy texture. Do not skip the allspice berries; they provide the signature 'Finnish' aromatic profile that distinguishes this from a standard chowder. Avoid boiling the soup once the cream and salmon have been added, as boiling can curdle the cream and toughen the delicate fish. If you cannot find high-quality fish stock, a mix of clam juice and water is a better substitute than chicken stock to maintain the seafood profile. Always use fresh dill; dried dill lacks the vibrant, grassy notes essential for an authentic Lohikeitto.
🍽️ Serving Suggestions
Serve with thick slices of toasted dark Finnish rye bread (Ruisleipä) heavily spread with salted butter. Pair with a crisp, dry white wine such as a Riesling or Sauvignon Blanc to balance the creamy broth. A side of quick-pickled cucumbers provides a refreshing acidity that complements the rich salmon. Garnish each bowl with an extra sprig of fresh dill and a light dusting of white pepper for a professional finish. For a true Nordic experience, serve this as a main course following a cold appetizer of pickled herring.