Finnish Salmon Soup

If we could fly to Finland for a bowl of this soup, we would! Finnish Salmon Soup also known as “Lohikeitto,” has roots in traditional fishing communities in Finland. It combines salmon, potatoes, onions, carrots, and dill, cooked with heavy cream or milk for the texture. It’s a special dish enjoyed across Finland, symbolizing the country’s reliance on its natural resources and culinary heritage.

What stands out

Flaky, tender bites of salmon are poached gently in a creamy, wine-infused broth. The smooth consistency of the soup is complemented by hearty chunks of potatoes and vegetables. Whether you’re enjoying your soup on a chilly evening or sharing it with loved ones, this soup is sure to leave you feeling nourished, satisfied, and longing for another bowl.

How to Prepare Finnish Salmon Soup

Cut leek lengthwise, wash, then slice.

In a pot heat olive oil and butter, sauté leeks and carrots until translucent.

Add garlic, cook briefly, then pour in white wine and let it cook off.

Add potatoes, season with salt and pepper, pour in the broth, bring it to a boil, then simmer partially covered for 20-25 minutes until potatoes are soft.

Cut salmon filets in half and then cube them.

Add cubed salmon and heavy cream to the soup, and let it poach for 5 minutes.

Remove from heat, stir in fresh dill, garnish with lemon slices, and serve. Enjoy!

Kitchen tip

Avoid overcooking the salmon by adding it near the end of cooking. This preserves its delicate texture.

Swaps

Remember to adjust quantities and cooking times, based on the substitutions you make. Feel free to get creative and make this Finnish Salmon Soup to suit your taste preferences and dietary choices!

1. For a vegetarian or vegan option, substitute the salmon with butter beans. Replace the heavy cream with coconut milk or a plant-based cream alternative.
2. While the recipe typically calls for vegetable broth, you can use fish stock for a more intense seafood flavor.
3. Feel free to add or substitute vegetables according to your preference or seasonal availability. Some options include celery, fennel, spinach, or peas.
4. Add spices such as paprika, cayenne pepper, or smoked paprika for a smoky flavor or a hint of heat.
5. If you don’t have fresh dill, you can use dried dill or substitute it with other herbs such as parsley, chives, or tarragon.

Serve it with

• Some crusty bread like our No Knead Peasant Bread
• A light salad

Questions

what else can i use besides heavy cream?

If you have allergies or are dairy-free, you can use coconut cream or cashew cream instead of heavy cream.

how long does this soup last?

The Finnish Salmon Soup will last up to 3 days in the fridge.

Can we freeze the soup?

This soup doesn’t freeze well. This soup is best eaten fresh.

what other fish can we use?

You can use any white fish, or even washed clams, shrimp, or a combination of seafood in this recipe.

how can we make a Plant-Based version of this soup?

We would experiment with coconut cream or cashew cream and use a protein such as butter beans or cannellini beans.

what other broth or stock can i use?

Traditionally a fish stock is used but we like using vegetable broth. Make sure the broth or stock is high quality and tastes good, as ingredients do matter in how the final product will taste.

What type of broth do you use?

What type of salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

Ingredients

Makes 3 servings

• 1 tablespoon olive oil, 15 ml
• 1 tablespoon butter, 15 grams
• 1 leek, washed and sliced
• 2 carrots, cut into circles
• 3 cloves garlic, minced
• ⅓ cup white wine (optional), 60 ml
• 2 potatoes (cubed), 250 grams
• salt, to taste
• pepper, to taste
• 5 cups broth, fish or veggie
• 2 salmon filets (skin removed), 250 grams
• 4 tablespoons heavy cream, 35% Fat Content
• ¼ cup dill, fresh and finely chopped

Equipment

• Soup Pot
• Nakiri Knife
• Cutting Board
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Redmond Real Salt

Method

1. Cut the leek lengthwise in half making sure not to cut all the way through. We like to fan out and open it and wash the inside.
2. Once washed, cut the leek into slices.
3. Now, add olive oil and butter to a pot on the stove. Heat it up and add in the leeks and carrots. Sauté for a few minutes until translucent.
4. When the veggies have completely softened, add in the garlic and cook for about a minute.
5. Next, add the white wine and let it cook off completely. The veggies should be jammy and flavorful.
6. When the wine has fully cooked off, add the potatoes and season with salt and pepper. Pour in the broth and bring it up to a boil.
7. Once boiling, reduce the heat to low and semi cover it. Cook for 20-25 minutes or until the potatoes are soft.
8. In the meantime, cut each skinless salmon filet in half, and cube it.
9. After 25 minutes, add the cubed salmon and heavy cream. Let the fish poach in the soup for 5 minutes. The Salmon will cook quickly and doesn't need a lot of time.
10. Take the soup off the heat, add in the fresh dill and garnish with lemon slices! Enjoy.