Entree: Finland – Karelia – Lohikeitto (Creamy salmon and potato soup flavored with dill and leeks)

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 20 min

Total 30 min

Ingredients

- 2 salmon fillets, approx. 8 oz (225 g) each, skin removed and cut into 1-inch (2.5 cm) chunks
- 1 lb (454 g) waxy potatoes, peeled and cut into 1/2-inch (1.25 cm) cubes
- 1 medium leek, white and light green parts only, sliced thin, about 1 cup (100 g)
- 1 medium carrot, sliced, about 1/2 cup (60 g)
- 3 tbsp (45 ml) unsalted butter
- 4 cups (960 ml) fish stock or water with fish bouillon
- 1 bay leaf
- 1 cup (240 ml) heavy cream or 10%–15% cream commonly used in Finland
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
- 1 tbsp (15 ml) lemon juice, or to taste
- Fresh chives or extra dill for serving (optional)

Instructions

1. In a large pot, melt 3 tbsp (45 ml) butter over medium heat; add sliced leek and carrot and sauté until softened, about 4–5 minutes, without browning.
2. Add cubed potatoes, fish stock, and bay leaf; bring to a gentle simmer and cook until potatoes are nearly tender, about 10–12 minutes.
3. Reduce heat to low and add the salmon chunks to the pot; simmer gently until salmon is just cooked through, about 4–6 minutes. Avoid vigorous boiling to keep the fish tender.
4. Stir in 1 cup (240 ml) heavy cream and chopped dill; heat gently until warmed through, do not boil hard once cream is added.
5. Season with salt, pepper, and 1 tbsp (15 ml) lemon juice, adjusting to taste. Remove bay leaf.
6. Ladle into bowls, garnish with extra dill or chives, and serve with crisp rye bread or buttered bread on the side.