Lohikeitto — Finnish salmon soup
A creamy salmon, potato, leek and carrot soup with fresh dill.
Active time25 min
Cooking25 min
Total45 minResting : 5 min
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Ingredients
- 1 bunch of fresh dill
- 3 carrots
- 1 lemon — optional
- 3 leeks
- 400 g waxy potatoes
- 200 ml full-fat crème fraîche
- 500 g raw skinless boneless salmon fillet
- 1200 ml ready-to-use fish stock
- 1 tbsp neutral oil
- 1 pinch of ground black pepper
- 1 pinch of salt
Preparation
Peel the potatoes and carrots. Clean the leeks, rinsing between the leaves. Dice the potatoes and slice the leeks and carrots. Wash and chop the dill. If using the lemon, wash and cut it into wedges. Finally, cut the salmon into large cubes, then wash the board and knife.
1 bunch of fresh dill3 carrots1 lemon — optional3 leeks400 g waxy potatoes500 g raw skinless boneless salmon fillet- knife
- chopping board
- vegetable peeler
Heat the oil in a casserole. Add the leeks and carrots and cook over medium heat for about 5 minutes, stirring, until the leeks soften without browning.
1 tbsp neutral oil- lidded casserole
- spatula
Add the potatoes and fish stock. Bring to a simmer and cook for about 15 minutes, until a knife tip passes easily through a potato piece.
1200 ml ready-to-use fish stock- lidded casserole
- knife
Lower the heat and add the crème fraîche and salmon. Cook gently for about 5 minutes without a rolling boil, until the salmon is opaque and flakes easily. Cover and rest off the heat for 5 minutes. Add the dill, salt and pepper. Serve with the optional lemon.
200 ml full-fat crème fraîche1 pinch of ground black pepper1 pinch of salt- lidded casserole
- spoon
Allergens
- Fish
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration