Can I make this soup ahead of time?
While best served fresh, you can prepare the broth and potatoes ahead of time. Add the salmon and cream just before serving.
DINNER
Finnish Lohikeitto: Creamy Salmon Soup with Rye Bread
Lohikeitto is a comforting Finnish salmon soup, rich with cream, potatoes, and fresh dill. Served with hearty rye bread, it's a perfect meal for a chilly evening.
HOW TO MAKE IT
Let's cook.
01
In a large pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add 1 medium yellow onion, finely chopped, and sauté for 5 minutes until softened and translucent.
02
Pour in 4 cups of fish broth and bring to a boil. Add 3 medium potatoes, peeled and diced into 1/2-inch cubes. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until potatoes are tender.
03
Gently add 1 pound of skinless salmon fillet, cut into 1-inch cubes, to the pot. Cook for 3-5 minutes, or until the salmon is just cooked through and flakes easily.
04
Stir in 1/2 cup of heavy cream, 1/4 cup of fresh chopped dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Heat through for 1-2 minutes, but do not boil after adding the cream.
05
Ladle the creamy salmon soup into bowls and serve immediately with 4 slices of rye bread on the side.
About This Recipe
Lohikeitto is a comforting Finnish salmon soup, rich with cream, potatoes, and fresh dill. Served with hearty rye bread, it's a perfect meal for a chilly evening.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add a bay leaf to the broth while simmering the potatoes, removing it before serving. A squeeze of fresh lemon juice just before serving brightens the flavors.
Easy Substitutions
Vegetable broth can be used instead of fish broth for a milder flavor. For a dairy-free version, use full-fat coconut milk instead of heavy cream. Cod or halibut can replace salmon.
Storage & Reheating
Store leftover Lohikeitto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, being careful not to boil, as this can cause the cream to separate.
Serving Suggestions
Serve with a sprinkle of extra fresh dill and a grind of black pepper. A side of pickled herring or a simple green salad would complement the soup beautifully. Enjoy with a glass of crisp white wine or a light lager.
Common Mistakes
Overcooking the salmon: This will make the fish dry and tough. Add it only for the last few minutes of cooking. Boiling after adding cream: This can cause the cream to curdle. Always heat gently after adding dairy. Using dried dill: While convenient, dried dill lacks the vibrant flavor essential for this soup. Not seasoning adequately: Taste and adjust salt and pepper as needed throughout the cooking process.
Frequently Asked Questions
What kind of potatoes should I use?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well in soup.
Can I freeze Lohikeitto?
Freezing is not recommended due to the cream and salmon, which can change texture upon thawing and reheating.
MORE TO KNOW
The key to a perfect Lohikeitto is not overcooking the salmon. It should be added towards the end and cooked just until it flakes, ensuring it remains tender and moist. The potatoes should be fork-tender but not mushy, providing a pleasant texture contrast to the creamy broth. Using fresh dill is crucial for the authentic Nordic flavor profile.
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