Lohikeitto would be a meal that Finland offers. The kind of dish that fills your belly and heats you inside and out, this creamy soup of salmon is a wonderful protein-rich meal to have on those bitter Nordic nights where the howling wind causes your eyes to burn. To the Finns, the beauty of Lohikeitto is how simple it is– fresh potatoes, tender salmon, sweet leeks, and a subtle creaminess will make every bite make you feel at home
It is not pretentious, and it is gratifying through and through, something approaching a soup you can have when you want something easy-going but wholesome. Many Finns regard Lohikeitto as more than a meal; it is a flavour of the past, childhood, and tradition
A Little Background
A Scandinavian dish, lohikeitto, has been a family recipe in Finnish kitchen cups. Finnish waters are cold and contain salmon, which has been a vital element of Finnish civilisation concerning fishing. In the past, soups such as Lohikeitto were a means of utilising freshly caught salmon with winter-stored root vegetables. A creamy broth, usually made spicier with a splash of milk or cream, is a luxurious addition to this otherwise simple dish
Lohikeitto can be a welcome visitor in Finnish homes at family gatherings or Sunday lunch, or be a comfort food on a midweek evening. It has become wildly more popular in winter but is consumed all year round, even at summer cottages after a day out fishing.
Ingredients
- Fresh salmon fillet – 400g (You can also use trout or Arctic char if salmon isn’t available.)
- 4 medium potatoes (waxy types like Yukon Gold or baby potatoes work best).
- Leek -1 large (You can use a small onion in place of it when necessary.)
- Lots of Carrots: 2 medium (Not necessary, but a nice sweetness component; parsnips can be used instead.)
- Butter 2 tsp (You can also use olive oil should you have no preference to dairy products.)
- 1 litre fish or veg stock (homemade kicks this up to another level).
- Cream – 200ml (Half-and-half or whole milk for a lighter version.)
- Fresh dill – A small bunch (Parsley works if dill isn’t your thing.)
- Salt & pepper – To taste
- Bay leaf -1 (Adds very light depth, but optional.)
Instructions
Step 1: Clean the potatoes, peel and cut into small cubes. Cut the leek into thin slices (use the white and the light green parts) and peel and cut carrots, in case of using them
Step 2: Melt the butter in a large pot using medium heat. Stir in the leeks (and carrots, where used) and fry over the low heat until softened but not colored, some 5 minutes
Step 3: Stir in the potatoes, pour in the fish or vegetable stock and add the bay leaf. Simmer to a boil, then turn down to simmer. Cook over medium heat for around 10-12 minutes or just till potatoes are tender
Step 4: Rinse the salmon, then cut it into bite-sized pieces, removing all skin and bones. Softly place the pieces of salmon in the pot and allow to poach in water for 5-6 minutes or until done. Do not stir too much, or the fish turns into pieces
Step 5: Pour in the cream and season with salt and pepper. Warm through for 2–3 minutes, but do not boil after adding cream to prevent curdling
Step 6: Add the chopped fresh dill just before serving to give an added Finnish taste
Step 7: Pour into bowls, all of us ensuring that we each have an equal portion of salmon, potatoes, and broth
Serving Tips
- Offer Lohikeitto some dense rye bread or sourdough made with lots of butter; the creamy broth is so good to mop up
- Otherwise, the heft of the soup is nicely balanced with a small side of pickled cucumbers
- It should be piping hot, preferably served in a deep bowl with steam curling up on a cold evening
Precautions
- The salmon must not be cooked dry, so do not overcook it
- Fresh dill should be used. Fresh dill, as opposed to dried, is a world of difference
- Do not let the soup boil after adding cream. This will make the soup silky and avoid splitting.
- Get the right potatoes -Waxy ones retain their shape and do not become mushy
More About Lohikeitto
Lohikeitto is a great place to sample Finnish cuisine, should you not have sampled it before. It shows that even with a few ingredients and a bit of care, one can come up with something deeply comforting.
