Pin It The first time I made Finnish salmon soup, I was battling a February cold and craving something both nourishing and comforting. My Finnish neighbor had mentioned this creamy salmon soup called Lohikeitto that her grandmother made during long Nordic winters. The aroma of dill and leeks filled my kitchen that evening, steam rising from the pot like a warm invitation. Something about the gentle simmer of potatoes and the delicate pieces of salmon swimming in creamy broth felt like the culinary equivalent of a warm blanket.
I brought this soup to my book club last winter when we were reading a Scandinavian thriller, and the literary connection seemed fitting. Everyone fell silent for the first few spoonfuls, which any cook knows is the highest compliment. Marissa, who normally avoids seafood, asked for the recipe, while Peter had three full bowls. The soft lighting of my dining room caught the golden pools of butter floating on the surface of each bowl, and for a moment, we were all transported to a cozy Finnish kitchen far from our busy lives.
Ingredients
- Salmon fillet: The star of this show deserves careful treatment, so I learned to add it later in the cooking process to keep it moist and flaky rather than tough and overcooked.
- Potatoes: Yukon Golds are my preference for their buttery flavor and the way they hold their shape while still becoming tender.
- Leek: The subtle onion flavor here is traditional and creates a gentler base than using only yellow onion.
- Fresh dill: Please dont substitute dried here, as fresh dill provides that distinctive Nordic flavor that makes this soup authentic.
- Heavy cream: This transforms the broth from simple to sublime, creating that signature silky texture thats worth every calorie.
Instructions
- Build your flavor base:
- Melt that tablespoon of butter until it foams slightly, then add your onion, leek, and carrot. The vegetables should soften but not brown, so keep an eye on the heat.
- Simmer the potatoes:
- Once youve added the potatoes, bay leaf, and stock, patience becomes your friend. The potatoes need to be almost fork-tender before the salmon joins the party.
- Add the salmon with care:
- Gently place your salmon cubes into the simmering broth, being careful not to stir too vigorously. You want those beautiful pieces to remain intact rather than breaking apart.
- Finish with cream and dill:
- When you pour in that heavy cream, watch how the broth transforms into something magical, turning slightly pearlescent. The fresh dill should be stirred in at the last moment to preserve its bright flavor.
- Serve with love:
- I always taste once more before serving, sometimes adding a tiny pinch more salt or a fresh grind of white pepper. The garnish of dill on top isnt just pretty, it reminds everyone of the fresh flavors within.
Pin It Last Christmas Eve, when temperatures dropped below freezing and the windows frosted over, I made this soup instead of our usual holiday fare. My daughter, who had just returned from college, wrapped her hands around the warm bowl and said it reminded her of the time we visited Helsinki together. Sometimes the best family memories come from breaking tradition, and this soup has now become our new winter solstice ritual, a warm reminder that even on the darkest days, comfort can be found in a simple bowl of something made with care.
Serving Suggestions
A slice of dark Finnish rye bread alongside this soup creates the perfect balance, its slight sourness cutting through the creamy richness of the broth. When I have guests, I sometimes set out small bowls of extra chopped dill, a few capers, and lemon wedges, allowing everyone to adjust their bowls to taste. The soup itself becomes more flavorful as it sits, which makes any leftovers a treasured lunch the following day, though in my house, leftovers are rare.
Variations Worth Trying
On days when I crave something with a bit more depth, I substitute smoked salmon for about a quarter of the fresh salmon, which infuses the entire pot with a subtle smokiness. Some Finnish families add allspice berries to their version, which brings a warm, almost Christmas-like quality to the broth. When fresh dill is scarce in winter months, I occasionally turn to fennel fronds as an alternative, which offer a similar anise note while taking the flavor in a slightly different but equally delightful direction.
Storage and Make-Ahead Tips
This soup can be partially prepared ahead by cooking the vegetables and potatoes in the broth, then cooling and refrigerating for up to a day before finishing with the salmon and cream. The fully prepared soup keeps well in the refrigerator for about two days, though the texture of the salmon will soften somewhat over time.
- When reheating, do so gently over low heat to prevent the cream from separating and the salmon from becoming tough.
- If you find the soup has thickened too much in the refrigerator, thin it with a splash of fish stock or even a little water.
- Freezing isnt recommended as the cream can separate and the potato texture will change upon thawing.
Pin It This Finnish salmon soup reminds us that true comfort food doesnt need to be complicated to be extraordinary. In its simplicity lies its power to warm both body and spirit, one spoonful at a time.
Recipe FAQs
- → What makes Finnish salmon soup authentic?
Traditional Finnish salmon soup features fresh dill, heavy cream, white pepper, and root vegetables like potatoes and carrots. The broth is typically fish-based, and the salmon is added gently to prevent breaking apart.
- → Can I use frozen salmon?
Yes, frozen salmon works well. Thaw completely before cutting into cubes, and pat dry to remove excess moisture. This prevents the soup from becoming too watery.
- → How do I prevent the salmon from overcooking?
Add salmon cubes only after vegetables are tender. Simmer gently for just 5-6 minutes until the salmon turns opaque. Avoid boiling, as this toughens the fish and causes curdling in the cream.
- → What can I substitute for heavy cream?
For a lighter version, use half-and-half or whole milk. Coconut milk adds richness without dairy. Keep in mind that substitutions may alter the traditional creamy texture.
- → How long does this soup keep?
Store refrigerated for up to 2 days. Reheat gently over low heat to avoid separating the cream. The salmon may become slightly softer but remains delicious.
- → Is smoked salmon a good substitute?
Smoked salmon adds a deeper, smoky flavor. Use less salt in the soup, as smoked salmon is naturally salty. Add it near the end to preserve its texture.