Lohikeitto: The Revisited Finnish Salmon Soup Recipe
If you love steaming comfort food, you know how versatile and nutritious soups can be, able to adapt to every season. Today I want to take you to Northern Europe with a typical specialty of Finnish and Irish cuisine: the Lohikeitto, or the famous salmon and potato soup.
This hot fish soup is the ideal solution for facing the coldest days, offering a balanced meal, rich in Omega-3, and incredibly tasty.
Origins and Variants of the Nordic Salmon Soup
The Lohikeitto has deep roots in Finland, but similar variations can be found throughout Scandinavia and even in Ireland. The original version includes a base of fresh salmon, potatoes, and cream, but to make this dish even more balanced and modern, I have made some personal modifications that enhance its aromatic profile.
My Version of Lohikeitto: Lighter and More Aromatic
Compared to the traditional Finnish recipe, I chose to enhance the ingredients with small tricks that make a difference: firstly, I reduced the amount of cream. The natural fat of the salmon already perfectly compensates for the creaminess, and this way, the soup will be lighter but still enveloping. To enrich the flavor, I added a bouquet garni based on juniper berries, thyme, dill, and bay leaves, which give a forest note typical of Nordic landscapes.
Finally, the secret touch: The addition of fresh ginger that provides a spicy and refreshing note at the same time, capable of balancing the sweetness of the salmon.
[Recipe from Federica Tommei’s blog “Paprika and Cinnamon“ with my personal modifications]!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cuisine: European
- Seasonality: Fall, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, and it won’t cost you anything extra!
- 21 oz salmon fillet (freshly filleted)
- 3 potatoes
- 3 carrots
- 1 fresh spring onion
- 3 1/2 cups vegetable broth (hot)
- 2/3 cup whole milk
- 3 1/2 tbsps fresh liquid cream
- 4 juniper berries
- 1/2 oz fresh ginger
- 2 leaves bay leaf
- 1 bunch dill
- to taste thyme
- to taste extra virgin olive oil
- to taste salt
- to taste white pepper
Tools
- 1 Saucepan
- 1 Wooden Spoon
- Tweezers
- 1 Knife
Steps
In a large saucepan, sauté over low heat the fresh spring onion cut into small rings with a generous drizzle of oil.
Add the potatoes cut into small cubes, the carrots cut into rings, the fresh thyme leaves, and let them sauté for 1′.
Cover with the vegetable broth (even better if you make a stock with the fish trimmings) and add the bay leaf, dill, and juniper berries. Let it cook for about 20′, or until the vegetables appear tender.
Meanwhile, clean the salmon by carefully removing the skin and all the bones using kitchen tweezers. Cut the fillet into cubes of about 1 inch. Do not make them too small, or they will fall apart during the few minutes of final cooking.
After the cooking time, add the cream and previously warmed milk and the grated ginger.
Bring it back to a light boil, add the salmon chunks and continue cooking for another 5′, this will be enough to cook the fish and prevent it from starting to fall apart.
Season with salt. Remove the bay leaf and juniper berries. Turn off the heat, pour the soup while still hot with a sprinkle of pepper and freshly chopped parsley just for garnish.
Et voilà… the Nordic salmon and potato soup is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The Nordic salmon and potato soup can be kept in the fridge for up to 2 days. As it contains fish, it is advisable not to exceed this limit to ensure maximum freshness and food safety.
Allow the soup to cool to room temperature (but not for more than an hour), then transfer it to an airtight glass container.
If possible, store the salmon separately from the broth if it hasn’t been fully added yet, to prevent it from becoming too rubbery during reheating. Freezing is not recommended.
Tips, Notes, Variations, and Suggestions
🟣Tips for a Perfect Result: Always choose high-quality fresh salmon (preferably wild) to maximize nutritional benefits. Cut the potatoes into uniform cubes to ensure even cooking.
🟣If you want to further reduce fats or seek a dairy-free version, use coconut milk (for a fusion touch) or oat cream. The latter is perfect because it echoes the flavors of Northern cereals.
1. Can I use smoked salmon instead of fresh?
The traditional recipe uses fresh salmon cubes. However, there is a variant called Savulohikeitto which uses smoked salmon. The flavor will be much more intense and savory; in this case, reduce the amount of added salt in the broth.
2. Can I make Lohikeitto lactose-free?
Absolutely yes. You can replace dairy cream with soy cream or oat cream (which pairs wonderfully with Nordic flavors). Alternatively, for an even lighter version, blend a small portion of the potatoes from the soup to achieve natural creaminess without adding fats.
3. Which potatoes are best?
Choose waxy potatoes or new potatoes, which hold up well during cooking and do not fall apart. Avoid starchy potatoes (for gnocchi), unless you want a very thick and less clear soup.
4. Can I substitute dill?
Dill is the soul of Finnish cuisine and imparts the typical “Nordic” aroma. If you really can’t find it, you can use wild fennel, which has similar notes, but the final result will be slightly different. You can always add parsley, but it will completely change the aromatic profile of the dish.
