Finnish Salmon Soup (Lohikeitto)
Here is an easy and comforting recipe, perfect for cold winter nights: a Finnish salmon soup. Lohikeitto as it is called in Finland is a creamy salmon soup made with leeks, potatoes and especially plenty of fresh dill! This is a very popular dish in nordic countries.
What I particularly like in this traditional finnish salmon soup is that it is a full meal and especially that you can prepare in advance and reheat easily. It tastes sometimes even better the next day!
Plus, it’s a one-pot recipe so not only this Finnish soup is quick to prepare but you don’t need much to clean afterwards!
List of ingredients
For this salmon soup recipe you only need a few relatively easy to find ingredients.
- Salmon: You need a fresh salmon filet without the skin. I prefer a relatively thick fillet so that I can cut large cubes of fish. You can also use frozen salmon. Since this is one of the main ingredients of this recipe, I really recommend you to choose a high quality fish.
- Leeks: I used fresh leeks. I only kept the white part and the beginning of the green part.
- Potatoes: I recommend firm potatoes. I used small potatoes so I could keep the skin on.
- Carrots: You need fresh carrots. You can replace the carrots with other root vegetables such as parsnip or sweet potatoes cut in cubes.
- Fish broth: Ideally, you need fish broth, which can be found in the form of a fish stock cube or sometimes liquid. Look at the instructions to see how to dilute it. If you can’t find fish stock, you can replace it with vegetable stock or chicken stock. Of course, you can make your own fish stock with fish bones and heads.
- Dill: You will need a large bunch of fresh dill! If you can’t find it, you can buy it frozen or use dried dill. If you don’t like dill, you can substitute it with parsley or coriander.
- Heavy cream: I used a French crème fraîche with 30% fat content. You can replace it with your favorite heavy cream or low-fat cream or liquid cream.
- Lemon: This is not part of the traditional recipe but I like to add a drizzle of lemon juice to give this soup a little freshness.
You will find the exact quantities in the recipe card.
How to prepare this Finnish salmon soup?
- PREPARE: Cut the leeks into thin strips and wash them well. Peel and slice the carrots and cut the potatoes into cubes. Cut the fresh salmon into large cubes. Chop the dill finely.
- SAUTÉ: In a large saucepan, sauté the leeks and slice carrots in butter or olive oil.
- COOK: Once the leeks have reduced in volume by half, add the potatoes and fish stock. Season with salt and black pepper. Simmer for 15 minutes at medium heat until the potatoes are cooked.
- SALMON: 10 minutes before serving, add the salmon chunks and cream. Cook over medium heat for 3-5 minutes until the salmon is cooked. The cream should not boil. Close the lid and wait another 5 minutes.
- SERVE: To finish, add the fresh dill. Serve in a bowl and decorate with more dill, black pepper and a drizzle of lemon juice if you like.
Serve this Finnish salmon soup recipe with rye bread and a glass of white wine like a Sauvignon Blanc or a creamy Chardonnay!
You may also like
- Fresh Salmon and Leek Quiche
- TikTok Salmon Rice Bowl
- Smoked Salmon Canapés
- Grilled Salmon and Tomato Salsa
Frequently asked questions
How long will this salmon soup keep?
This Finnish style salmon soup can be stored in an airtight container in the refrigerator for 3 days. You can reheat it in a microwave on medium power or in a saucepan on low heat.
Can I freeze this fish soup?
Not really… the cream doesn’t freeze well, so I don’t recommend freezing it. However, it is not bad for your health. Also be careful if your salmon was frozen not to defrost this soup either.
Can I make a lactose-free version?
Yes, of course! Replace the cream with a vegan cream from soy, cashew or with a white bean puree.
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Finnish Salmon Soup (Lohikeitto)
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Equipment
Ingredients
- 500 g salmon
- 400 g potatoes firm
- 3 leeks
- 3 carrots
- 1,2 liter fish broth
- 200 ml heavy cream
- 1 bunch of dill fresh
- 1 lemon
- Salt and pepper
Instructions
PREPARE
- Cut the leeks into thin strips and wash them well. Peel and slice the carrots and cut the potatoes into cubes. Cut the fresh salmon into large cubes. Chop the dill finely.
SAUTÉ
- In a large saucepan, sauté the leeks and slice carrots in butter or olive oil.
COOK
- Once the leeks have reduced in volume by half, add the potatoes and fish stock. Season with salt and black pepper. Simmer for 15 minutes at medium heat until the potatoes are cooked.
SALMON
- 10 minutes before serving, add the salmon chunks and cream. Cook over medium heat for 3-5 minutes until the salmon is cooked. The cream should not boil. Close the lid and wait another 5 minutes.
SERVE
- To finish, add the fresh dill. Serve in a bowl and decorate with more dill, black pepper and a drizzle of lemon juice if you like.
