Lohikeitto Finnish Salmon Soup
A hearty soup that's a traditional meal in Finland.
Equipment
- 1 Large saucepan
Ingredients
- 400 g salmon fillet
- 1 litre water
- 1 stock cube I use vegetable but you can use fish
- 1 - 2 bay leaves 2 small or 1 large
- 5 whole peppercorns
- 2 carrots
- 500 g potatoes
- 200 ml cooking cream
- Fresh dill optional as a garnish
Instructions
- Prep: chop your carrots and potatoes into cubes or small pieces either 1cm or 2cm square. Smaller pieces will result in a quicker cooking time.
- In a large saucepan boil the water and add the stock cube, bay leaves and pepper.
- Add the potatoes and carrots to the broth and leave to simmer for 10 minutes or until halfway cooked.
- Prep the salmon by removing the skin and cutting into 2cm cubed portions.
- Add the salmon to the soup and simmer until the salmon is cooked and the vegetables are tender.
- Add the cream, the soup can simmer but do not boil. Season to taste.
- Portion the soup into bowls and garnish with chopped dill if desired.
Notes
Like with any popular dish there are many variations. Some recipes won't use carrots but I think this is a misstep, it adds a beautiful colour as well as lots of nutrients.
Most recipes will include an onion. I don't myself as I have a bit of a FODMAP intolerance when it comes to onions. If you do wish to include onion you'll need one, finely chopped. Add it in when you put in the stock and bay leaves.
I've tried this recipe once using fresh fish stock but I found it too strong for my taste. I am not hugely into fish, so I use vegetable stock in any recipe that calls for fish stock.
Depending on the size you cut your potato and carrot the cooking time will be slightly longer or shorter.