Pin it The first time I made lohikeitto, as Finns call this salmon soup, I had just returned from a winter trip to Helsinki where I'd been served this creamy comfort in a harborside restaurant as snow fell outside the windows. Standing in my kitchen with the recipe scrawled on hotel stationery, I was transported back to that moment of pure contentment. The simple combination of fresh salmon, potatoes, and dill somehow captures everything wonderful about Nordic cooking.
Last winter during that dreadful week when everyone in the house had colds, I made a giant pot of this salmon soup as a sort of culinary medicine. My daughter, who normally picks around fish in dishes, asked for seconds and then thirds, spooning up the tender salmon chunks and fragrant broth while telling me between bites that this was what healing tastes like. Something about the gentle flavors and warmth just nourishes the soul.
Ingredients
- Salmon: Look for center-cut pieces that are bright pink and smell like the ocean, not fishy, and dont stress if you can only find skin-on fillets since the skin pulls away easily after cooking.
- Leek: The white and light green parts add a subtle oniony flavor that doesnt overpower the delicate salmon, so be sure to wash it thoroughly as grit can hide between the layers.
- Fresh dill: This is non-negotiable in my opinion, as the feathery herb brings a bright, almost citrusy note that defines the Finnish character of this soup.
- Heavy cream: This transforms the broth into something luxurious, but Ive learned you can start with less and add more at the end to find your perfect richness level.
- White pepper: Its less visually intrusive than black pepper in this pale soup, and it brings a subtle warmth rather than sharp heat.
Instructions
- Build the flavor base:
- Melt that butter until it froths slightly, then add your onion, leek and carrot. Youll know theyre ready when your kitchen fills with a sweet aroma and the vegetables look slightly translucent.
- Develop the broth:
- When you add the potatoes and liquid, make sure everything is just barely covered. Let it bubble away until you can easily pierce a potato chunk with a fork but it still holds its shape.
- Add the star ingredient:
- The salmon goes in toward the end since it cooks quickly. Watch for that moment when it turns from translucent to just opaque, which means its perfectly done.
- Create creaminess:
- Pour in the heavy cream in a slow stream while stirring gently. Youll see the broth transform before your eyes, becoming silky and gaining a beautiful pale golden color.
- Final seasoning:
- Tasting for salt at the end is crucial as both fish stock and salmon can vary in saltiness. The soup should taste complete but not salty when it hits your lips.
Pin it One snowy evening, I served this soup at an impromptu dinner with neighbors who had helped shovel our driveway. As we sat around the table with steam rising from our bowls, one friend closed his eyes after the first spoonful and simply said, This tastes like someone cares about me. In that moment, I understood why food memories attach themselves so strongly to our hearts, especially dishes like this that are made with such straightforward, honest ingredients.
Making It Your Own
Over the years, Ive played with this recipe in small ways that respect its essence while adapting to what I have on hand. Sometimes I use leeks exclusively instead of adding onion, or I might throw in a parsnip with the carrots for extra sweetness. When fresh salmon isnt available, I've found that using half smoked salmon creates a more complex flavor that some guests actually prefer to the traditional version.
Serving Traditions
Finns traditionally serve this soup with dark rye bread slathered with butter, creating the perfect vehicle for sopping up the last bits of creamy broth. The contrast between the dense, earthy bread and the delicate soup creates a complete meal experience. I've found setting the table with small bowls of extra chopped dill and a pepper grinder allows everyone to adjust their final bowl to their taste.
Storage and Leftovers
If youre lucky enough to have leftovers, this soup actually improves overnight as the flavors meld together in the refrigerator. The cream might separate slightly when reheated, but a gentle warming and careful stirring brings everything back together beautifully.
- Store in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop, never allowing it to boil which would curdle the cream.
- Freeze only the base before adding cream and salmon, then finish with fresh ingredients after thawing.
Pin it This Finnish salmon soup is more than just a meal, its an invitation to slow down and savor something truly nurturing. Whether youre making it for yourself or sharing with others, theres something magical about how a few simple ingredients can create such profound comfort.
Recipe FAQ
- → What makes this soup authentically Finnish?
The combination of salmon, potatoes, fresh dill, and heavy cream reflects traditional Finnish home cooking. The use of fish stock and white pepper rather than black pepper is characteristic of Nordic cuisine.
- → Can I use frozen salmon instead of fresh?
Yes, frozen salmon works well. Thaw completely before cutting into cubes, and pat dry to prevent excess water from thinning the broth. The cooking time remains the same.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 2 days. Reheat gently over low heat to prevent the cream from separating. Avoid freezing as the dairy texture may change.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version, or coconut milk works for dairy-free needs. Both alternatives will slightly alter the traditional flavor profile.
- → Why shouldn't the soup boil after adding cream?
Boiling can cause the dairy to separate or curdle. Maintain a gentle simmer to preserve the silky, creamy texture throughout the broth.
- → Is this suitable for gluten-free diets?
Yes, naturally gluten-free when using water or verified gluten-free fish stock. Always check stock labels if purchasing commercially prepared versions.