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A bowl of creamy Finnish salmon soup with fresh dill and potatoes
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Finnish Salmon Soup (Lohikeitto)

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 625kcal

Ingredients

  • 500 g skinless salmon fillet, cut into 2cm cubes
  • 500 g waxy potatoes (e.g., Yukon Gold), peeled and cut into 2cm cubes
  • 1 large leek , white and light green parts only, cleaned and sliced into rounds
  • 1 medium carrot , peeled and sliced into 5mm rounds
  • 1.2 liters high -quality fish stock or water
  • 250 ml heavy cream (35% fat)
  • 50 g unsalted butter
  • 10 whole allspice berries
  • 2 dried bay leaves
  • 1 cup fresh dill, finely chopped
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly cracked black pepper

Instructions

  • Melt the butter in a large heavy-bottomed stockpot or Dutch oven over medium heat.
  • Add the sliced leeks and sauté for 5 to 7 minutes until soft and translucent, ensuring they do not brown.
  • Stir in the carrots, potatoes, allspice berries, and bay leaves; cook for 2 minutes to coat the vegetables in butter.
  • Pour in the fish stock and bring the mixture to a boil over medium-high heat.
  • Reduce the heat to a simmer, cover, and cook for 12 to 15 minutes, or until the potatoes are just fork-tender.
  • Lower the heat to low and pour in the heavy cream, stirring gently to combine.
  • Add the salmon cubes to the pot and simmer very gently for 3 to 5 minutes until the salmon is opaque and just cooked through; avoid a rolling boil to prevent the fish from breaking.
  • Remove the pot from the heat and extract the bay leaves.
  • Stir in the fresh dill and season with salt and pepper to taste.
  • Cover the pot and allow the soup to rest for 5 minutes before serving to let the flavors emulsify.