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Finnish Salmon Soup with Cream: Lohikeitto
Instructions
Prepare the ingredients. Check the salmon for pin bones. Wash the potatoes, carrot, dill and lemon. Measure the water, cream and spices.
Cut the potatoes. Peel and cut them into evenly sized small cubes so they cook at the same rate.
Start the soup base. Pour 800 ml water into a saucepan. Add the potatoes, bay leaf, allspice and black peppercorns. Simmer gently for about 15 minutes.
Cut the onion. Peel and finely dice the onion.
Grate the carrot. Peel the carrot and grate it coarsely.
Soften the vegetables. Heat the oil in a frying pan. Cook the onion and carrot over medium-low heat for 3-4 minutes until soft but not deeply browned.
Combine the vegetables. When the potatoes are nearly tender, transfer the onion and carrot to the saucepan. Simmer for another 5 minutes.
Add the salmon. Remove the skin and any remaining bones, then cut the fish into large pieces. Add them to the soup and simmer gently for 5 minutes.
Pour in the cream. Lower the heat. Warm the cream slightly and pour it in gradually while stirring gently.
Season the soup. Add the salt, stir gently and heat until the first signs of simmering. Remove the saucepan from the heat immediately.
Rest the soup. Cover and leave for 5 minutes. The flavours settle and the salmon finishes cooking without becoming dry.
Serve. Ladle the hot soup into bowls and add chopped dill and a lemon slice.
Which cream is best
Ten per cent cream is sufficient with rich salmon. It softens the flavour without making the soup too heavy. For leaner trout or a thicker texture, use 20% cream in the same quantity.
How to keep the cream from splitting
Do not pour cold cream into vigorously boiling soup. Lower the heat, warm the cream slightly and add it gradually. Heat only until the first bubbles appear, then remove the saucepan from the stove. Add lemon to individual bowls, not to the pot.
Can trout replace salmon
Rainbow trout can replace salmon in the same quantity. Trout is usually leaner, so 20% cream produces a richer result. The cooking time remains the same.
Common mistakes
- Cutting the fish too small. Small pieces dry out and break apart quickly.
- Boiling hard. The salmon becomes firm and the creamy broth may separate.
- Salting too early. Season after adding the cream, when the final concentration is clear.
- Adding lemon to the pot. The acid can affect the cream. Add it only when serving.
Serving and storage
Serve the soup with dill, lemon and rye bread. More first-course ideas are available in our fish soup collection. Refrigerate the finished soup in a covered container at 4°C or below for no more than 24 hours. Reheat only the portion you need over low heat.
How this recipe was prepared
The recipe was cooked and photographed step by step by the author. The ingredient weights, cut size, gentle simmer and timing of the cream have been clarified so the result can be repeated at home.
Recipe video: Finnish creamy fish soup
Important: The video shows a similar home method. Use the quantities and timings in this article.
FAQ
What is lohikeitto? +
Lohikeitto is a Finnish creamy fish soup with salmon, potatoes, onion and dill. Home versions vary in the way the vegetables are prepared and in the cream used.
When should the salmon be added? +
Add it when the potatoes and other vegetables are almost tender. Large pieces need about 5 minutes at a gentle simmer.
Can frozen salmon be used? +
Yes. Thaw it completely in the refrigerator, pat off excess moisture and check the flesh for pin bones.
Can I use 20% cream? +
Yes. It makes the soup thicker and richer and is particularly suitable with leaner trout.
Why did the cream split? +
The usual causes are vigorous boiling, cream that is too cold or adding acid directly to the saucepan.
Must the onion and carrot be fried? +
A short sauté makes the vegetables softer and more aromatic in this home version. For a lighter soup, add them directly to the potatoes.
How do I know the salmon is cooked? +
The flesh becomes opaque and separates easily into flakes while remaining juicy in the centre.
How long does creamy salmon soup keep? +
Refrigerate it for up to 24 hours. Reheat gently without bringing it to a rolling boil.
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