andrejthechef
InternationalSoupDinnerGluten-free

Lohikeitto

Finland’s creamy salmon soup: leeks, potatoes and barely-poached salmon in a dill-heavy cream broth. Thirty minutes to the north.

prep
15 min
cook
25 min
total
40 min
serves
4
level
easy
Lohikeitto (Salmon Soup), a classic from Finland.

Lohikeitto is Nordic comfort at its most direct: a cream broth with leeks and potatoes, salmon dropped in at the very end so it barely poaches, and dill used like a vegetable rather than a garnish.

The restraint is the recipe. The salmon gets five minutes, the boiling stops once the cream arrives, and the whole thing reaches the table in half an hour.

Lohikeitto is one of the world's classic dishes from 67 countries.

method

  1. Soften the leek in the butter in a soup pot without coloring it.

  2. Add the stock, potatoes, carrot and allspice and simmer 15 minutes until the potatoes are just tender.

  3. Pour in the cream and bring back to a bare simmer.

  4. Add the salmon and cook gently for 5 minutes, no boiling, until it just flakes.

  5. Stir in most of the dill, season, and serve with the rest of the dill on top and rye bread alongside.

chef's tips

  • The salmon finishes in residual heat; boiled salmon soup is Finnish heartbreak.
  • Dill here is a main ingredient. Measure it in handfuls.
  • Reheat gently the next day; the broth splits if rushed.