📝 About This Recipe
Lohikeitto is the ultimate soul-warming comfort food from the heart of Finland, celebrated for its elegant simplicity and rich, creamy texture. This traditional salmon soup balances the sweetness of leeks and carrots with tender potatoes, all bathed in a luxurious buttery broth infused with fresh dill. It is a masterpiece of Nordic cuisine that transforms humble ingredients into a sophisticated, velvet-smooth bowl of pure hygge.
🥗 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 Broth and Vegetables
- 5 cups Fish Stock (high-quality or homemade for best depth)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 3/4-inch cubes)
- 2 medium Carrots (peeled and sliced into rounds)
- 5-6 whole Allspice Berries (essential for authentic Finnish flavor)
- 1 Bay Leaf (dried)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground)
The Seafood and Finish
- 1.5 pounds Fresh Salmon Fillet (skinless, pin bones removed, cut into 1-inch chunks)
- 1 cup Heavy Cream (at room temperature to prevent curdling)
- 1/2 cup Fresh Dill (finely chopped, plus extra for garnish)
- 1 teaspoon Lemon Juice (optional, for a touch of brightness)
👨🍳 Instructions
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1
Begin by melting the butter in a large heavy-bottomed pot or Dutch oven over medium heat until it starts to foam.
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2
Add the sliced leeks and diced onions to the pot. Sauté for 5-7 minutes until they are soft and translucent, but be careful not to let them brown; we want a clean, sweet flavor.
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3
Pour in the fish stock and bring the mixture to a gentle boil.
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4
Add the cubed potatoes, sliced carrots, allspice berries, and the bay leaf to the boiling broth.
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5
Reduce the heat to medium-low, cover the pot, and simmer for 12-15 minutes, or until the potatoes and carrots are fork-tender.
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6
While the vegetables simmer, prepare your salmon by ensuring all skin and bones are removed, then cutting it into uniform 1-inch cubes.
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7
Once the vegetables are soft, gently stir in the heavy cream and bring the soup back to a very low simmer.
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8
Carefully add the salmon chunks to the pot. Do not stir vigorously, as you want the salmon pieces to remain intact.
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9
Cook the salmon in the simmering liquid for just 3-5 minutes. The salmon is done when it turns opaque and flakes easily; overcooking will make it tough.
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10
Turn off the heat. Stir in the fresh chopped dill and the white pepper.
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11
Taste the broth and add sea salt as needed. If you prefer a bit of acidity, stir in the optional teaspoon of lemon juice now.
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12
Remove the bay leaf and the whole allspice berries if you can easily spot them before serving.
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13
Let the soup rest covered for 5 minutes off the heat to allow the flavors to meld perfectly before ladling into warm bowls.
💡 Chef's Tips
Always use fresh dill rather than dried; it is the signature flavor of this dish. Avoid boiling the soup after adding the cream and salmon to prevent the cream from separating and the fish from becoming rubbery. For a thicker consistency, you can lightly mash a few of the cooked potatoes against the side of the pot before adding the salmon. If you cannot find fish stock, a high-quality clam juice diluted with a bit of water is a better substitute than chicken broth. This soup actually tastes even better the next day as the flavors develop, making it a great make-ahead meal.
🍽️ Serving Suggestions
Serve with thick slices of toasted dark rye bread (Ruisleipä) and plenty of salted butter. Pair with a crisp, dry white wine like a Riesling or Sauvignon Blanc to cut through the richness. Offer extra fresh dill and lemon wedges on the side for guests to customize their bowls. A simple side salad of pickled cucumbers (Finnish style) provides a refreshing contrast. Finish the meal with a warm cup of coffee and a cinnamon cardamom bun (Pulla).