Lohikeitto (salmon soup)

  • serves 4
  • Easy

This quick, creamy salmon soup recipe comes from Finland but you'll find similar versions all over Scandinavia. The potatoes keep the soup hearty but the finished dish is surprisingly light and healthy.



  • good quality fish stock 1 litre
  • potatoes 6, peeled and cubed
  • carrots 2, peeled and cubed
  • salmon fillet 300g, skinned and cubed
  • milk or single cream 100ml
  • bay leaves 5
  • black peppercorns 10 whole


  • Step 1

    Put the peeled and cubed potatoes and carrots in a boiling fish stock and cook on a simmer for 10 minutes. Add the peppercorns, bay leaves and milk. Bring back to the boil.

    Add the skinned and cubed salmon and let it all simmer until the vegetables are soft and salmon cooked through (around three minutes). Serve with toasted rye bread.

Nutritional Information

  • Kcals 274
  • Carbs 27.9g
  • Protein 20.9g
  • Fat 9.6g
  • Salt 2.07g
  • Saturates 2g
  • Fibre 3.6g