Salmon Soup
Lohikeitto — salmon soup — is one of Finland's most familiar preparations, eaten year-round from family kitchens to roadside cafés. The dish reflects Finland's relationship with Baltic salmon, which has been a staple along the country's coastlines and river systems for centuries. The soup is uncomplicated by design: a small number of ingredients, each in sufficient quantity to register clearly. The cream is what distinguishes Finnish salmon soup from stock-based fish soups: it is added in enough volume to visibly change the colour and texture of the broth, making it rich without being heavy. Dill is the dominant herb — used generously, added at the end, not cooked through. The fish is added last and cooks briefly in the hot liquid; overcooking toughens it. Rye bread is the standard accompaniment.
Rich in protein
Filling and nutritious
Rich in omega-3
Light and healthy
Can be frozen
Great for meal prep
Traditional recipe
Authentic taste
Ingredients 4 servings
- 600 g fresh salmon fillet, skin removed, cut into 3 cm chunks
- 500 g waxy potatoes (Charlotte or similar), peeled and cut into 2 cm cubes
- 1 large leek, white and pale-green parts, thinly sliced into rings
- 2 medium carrots, peeled and sliced 5 mm thick
- 1 litre good-quality fish stock
- 200 ml double cream
- 1 bay leaf
- 5 whole allspice berries
- 1 tsp fine sea salt, plus more to taste
- ¼ tsp ground white pepper
- 1 large bunch fresh dill (about 30 g), roughly chopped
How to make it
- 1Pour the fish stock into a large pot and bring to a gentle simmer over medium heat.
- 2Add the potatoes, carrots, leek, bay leaf, and allspice berries.
- 3Cook at a gentle simmer for 12–15 minutes until the potatoes are just tender when pierced with a knife.
- 4Lower the heat so the stock barely trembles — do not boil.
- 5Add the salmon chunks and cook for 4–5 minutes until the fish is just opaque and flakes easily when nudged.
- 6Stir in the cream and heat for 2 minutes without letting it boil.
- 7Season with salt and white pepper.
- 8Remove the bay leaf and allspice berries.
- 9Ladle into warmed bowls and heap each portion with a generous amount of fresh dill.
- 10Serve with dark rye bread alongside.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
