Entree: Finland – Finnish Coastal Cuisine – Lohikeitto (Creamy Finnish salmon and potato soup flavored with leek and dill)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 salmon fillets, approx. 6 oz (170 g) each, skin removed and cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 g) unsalted butter
- 1 small leek (white and light green parts only), cleaned and sliced thin, about 6 oz (170 g)
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 1 lb (454 g) Yukon Gold or other waxy potatoes, peeled and cut into 1/2-inch (1.25 cm) cubes
- 4 cups (960 ml) low-sodium fish stock or water plus 1 fish stock cube
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) white pepper, or black pepper if unavailable
- 3/4 cup (180 ml) heavy cream
- 2 tbsp (30 ml) fresh lemon juice (optional, to brighten)
- 2 tbsp (8 g) chopped fresh dill, plus extra for garnish
- Chives or chopped parsley for garnish (optional)

Instructions

1. In a large pot over medium heat, melt the butter. Add the sliced leek and chopped onion and cook gently for 5–7 minutes until softened but not browned.
2. Add the potato cubes, fish stock (or water and stock cube), and bay leaf. Bring to a simmer and cook until the potatoes are tender, about 10–12 minutes.
3. Add the salmon pieces to the pot and simmer gently for 4–6 minutes, until the salmon is just cooked through and flakes easily.
4. Stir in the cream and chopped dill and warm through without boiling for 2–3 minutes. Season with salt, white pepper, and lemon juice to taste. Remove the bay leaf.
5. Ladle the soup into bowls, garnish with extra dill and chives or parsley if using, and serve with rye bread or buttered bread on the side.