Lohikeitto, the beloved Finnish salmon soup, is creamy comfort in a bowl. Tender potatoes simmer in rich fish stock with thyme and bay leaf, then chunks of salmon and warm cream join for a gentle finish. A shower of fresh dill makes it sing — and if you love salmon, try our Salmon Cream Cheese Tartlets too.
Ingredients
- 2.5 L (10.5 cups) fish stock
- 400 g (14 oz) potatoes, diced
- 400-500 g (14-18 oz) red fish (trout, salmon or any red fish), cut into chunks
- 200 ml (3/4 cup) cream (10-20%)
- 1 bay leaf
- Fresh dill, chopped
- Thyme, salt and pepper to taste
Instructions
- Bring the fish stock to a simmer and add the diced potatoes. Cook until the potatoes are almost tender.
- About five minutes before the potatoes are done, add the fish chunks and pour in the warmed cream.
- Season with salt, pepper, the bay leaf and thyme. Simmer gently until the fish is cooked through.
- Ladle into bowls and shower with fresh dill before serving.
Tips
- Warm the cream before adding it so the soup does not curdle — room temperature is fine, hot is not.
- Add the fish late and simmer gently so the chunks stay tender and flaky. For another seafood appetizer, try our Bruschetta with Shrimp Salsa.
- Find more Scandinavian fish soup variations on Allrecipes, which has plenty of reader-tested versions.
Nutrition: per 100 g: 54.4 kcal, protein 3.4 g, fat 3.1 g, carbs 3.4 g.