Finnish salmon and potato soup (Lohikeitto)

Finnish salmon and potato soup (Lohikeitto)

  • serves 2
  • A little effort

Flavoured with dill and allspice, this salmon and potato soup is a Finnish classic

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Ingredients

  • allspice berries 3
  • potatoes 350g, peeled and chopped into 1cm cubes
  • salmon fillets 2 (about 225g), skinned and cut into 1cm cubes
  • butter 1 tbsp 
  • single cream 60ml
  • dill chopped to make 2 tsp
  • salmon skin (from the salmon fillets)
  • black peppercorns 3
  • carrot 1 small, peeled and chopped
  • shallot 2, peeled and chopped
  • bay leaf 1
  • flat-leaf parsley 10 stalks
  • leek ½ small
  • celery 1 stick, cut in three

Method

  • Step 1

    To make the cheat’s fish stock, put all the ingredients in a large pan with 1.2 litres of water and simmer gently for 45 minutes. Turn off the heat. Use a slotted spoon to remove all the solids, then strain the broth through a muslin or tea towel into a second pan to remove any impurities.

  • Step 2

    Bash the allspice berries once each with a rolling pin to slightly crush them. Add them and the potatoes to the broth, bring to the boil again and simmer for around 12 minutes or until the potatoes are just tender. Add the salmon and continue cooking for another 2 minutes or until the fish is cooked through. Season with salt and pepper, stir in the butter and cream, bring back to a simmer and then serve in two bowls. Divide and sprinkle half the dill on top of each portion.

Nutritional Information

  • Kcals 463
  • Fat 24.7g
  • Saturates 9.7g
  • Carbs 30.7g
  • Fibre 4g
  • Protein 27.5g
  • Salt 0.4g
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