Finnish Salmon Soup – Lohikeitto

Finnish Salmon Soup – Lohikeitto

I had some fresh Salmon in the fridge that was begging to be eaten (and the kids were begging to eat it). Rather than the usual grilled Salmon steak, I decided to pull up a few Salmon recipes and give something different a try. Working my way as I am through Finnish recipes, I decided to try Finnish Salmon Soup, otherwise known as Lohikeitto. It was close to a life-changing experience! (Well, OK, it was reaaaaally delicious and the kids loved it so we have another winner here). Imagine delicious chunks of salmon, and just-right potatoes drenched in creamy soup, with a little butter and a good helping of fresh dill. Serve with rye bread.

In times past, Finnish food was seasonal; in winter there were no easily available green vegetables, etc., as there are now – and the primary purpose for food was to provide energy in the harsh climate. As a result many traditional Finnish recipes are simple dishes consisting of meat (or fish) and easily stored staples such as potatoes. Lohikeitto is one of these traditional dishes – and as a bonus, it’s easy to prepare. As with many Finnish recipes, Dill is used for flavouring (Finns seem to like their Dill).

Finnish Salmon Soup (Lohikeitto) – Ingredients

Cubed Fresh Salmon

1. Tbsp Butter (you can use Olive Oil as an alternative)
2. 1 Brown or Yellow Onion, finely chopped
3. 4-5 Potatoes (buy a firm variety as they need to retain their shape through cooking)
4. 1.25 litres Fish Stock
5. 1/2 kg Fresh Salmon Fillet, cubed
6. 100-200 ml Cream (or Milk, if you prefer a thinner soup)
7. 1 cup Fresh Dill, finely chopped
8. 5 pieces Bay Leaf
9. Dash of sea salt
10. Dash of pepper
11. Dash of Allspice

Finnish Salmon Soup (Lohikeitto) – Instructions

Fresh Dill (Tilli)

1. Cut the potatoes roughly into 1-inch cubes, and keep in water to prevent discolouration
2. In a large saucepan, simmer the chopped onions in the butter over medium heat until soft
3. Add peeled and diced potatoes and then enough water to just cover the potatoes. Turn up the heat to high, cover the saucepan with a lid, bring to a boil and cook the potatoes until they are just soft, adjusting the heat down as necessary
4. Add the cubed salmon to the pot and cook until it is mostly opaque (this will take about 5 minutes, if that). Do not stir the soup so as not to break up the salmon
5. If you want to keep the Salmon cubes looking like cubes, once the salmon is cooked, remove from the soup and set aside
6. Add the fish stock and cream, along with a sprinkling of salt and pepper to taste, with just a dash of Allspice. Cook for 5-10 minutes.
7. If you prefer a thicker soup, as I do, add cornstarch slurry (mix 1 Tablespoon of cornstarch and 1 Tablespoon of water, stir to dissolve the cornstarch) to the soup and simmer until the soup has thickened
8. Take off the heat and stir in the fresh dill
9. (If you removed the salmon cubes, transfer the cooked salmon into individual bowls and ladle the soup over
10. If you want to add a touch of artistry to the presentation, place a small sprig of  dill on top of the contents of each bowl
11. Serve with rye bread and butter

Finnish Cucumber Salad (Kurkkusalattti) makes a great side-salad to go with this soup.

Hyvää ruohahalua! (Bon Appetit!)…………Nigel

Lohikeitto – ready-to-serve

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