Peter’s Pan: Finnish Salmon Soup (Lohikeitto)
Lohikeitto is a cream-based soup with hearty chunks of salmon and potatoes, made even more colorful and flavorful with dill and brown onion. This soup utilizes two long-abundant resources in Finland: the potato and salmon. The most revered recipe involves whole chunks of salmon in a stock made of its fillet scraps, but many chefs in Finland will also save salmon fillet scraps for fish stock used in a plain cream of potato soup with a distinctive lohikeitto taste.
Finnish Salmon Soup (Lohikeitto)
- Tbsp Butter (you can use Olive Oil as an alternative)
- 1 Brown or Yellow Onion, finely chopped
- 4-5 Potatoes (buy a firm variety as they need to retain their shape through cooking)
- 1.25 litres Fish Stock
- 1/2 kg Fresh Salmon Fillet, cubed
- ¼ kb Cod Fillet
- 100-200 ml Cream
- 1 cup Fresh Dill, finely chopped
- 5 pieces Bay Leaf
- Dash of sea salt
- Dash of pepper
1. Cut the potatoes roughly into 1-inch cubes, and keep in water to prevent discolouration
2. In a large saucepan, simmer the chopped onions in the butter over medium heat until soft
3. Add peeled and diced potatoes and then enough water to just cover the potatoes. Turn up the heat to high, cover the saucepan with a lid, bring to a boil and cook the potatoes until they are just soft, adjusting the heat down as necessary
4. At this point you can continue with the cubed salmon, add to the pot and cook until it is mostly opaque (this will take about 5 minutes, if that). Be careful and gently wit the stirring as not to break up the salmon
5. Add the fish stock and cream, along with a sprinkling of salt and pepper to taste, with just a dash of Allspice. Cook for 5-10 minutes.
6. Quickly stir in the cream and dill, making sure not to let the soup boil.
7. If you want to add a touch of artistry to the presentation, place a small sprig of dill on top of the contents of each bowl or you can garnish them with small shrimp bites.