Pin it Last winter during a particularly harsh cold snap, I found myself longing for something that would warm me from the inside out. Flipping through my grandmother's tattered recipe collection, I discovered her Finnish Salmon Soup—lohikeitto, as she called it. The combination of creamy broth, tender salmon, and fresh dill transported me straight to her kitchen, where steam would fog the windows as she stirred the pot slowly, telling stories of her childhood in Helsinki.
I remember making this soup for my friend Mika who had just moved from Finland and was feeling homesick. As the familiar aroma filled my apartment, his eyes lit up before hed even taken a bite. The look on his face when he tasted it—that moment of pure recognition and comfort—confirmed Id captured something authentic. We sat quietly, spoons clinking against bowls, as heavy snow fell outside, creating our own little Nordic moment in my city apartment.
Ingredients
- Salmon: Choose the freshest cut you can find, preferably center-cut pieces that will hold their shape when simmered rather than dissolving into the broth.
- Potatoes: Yukon golds or waxy potatoes maintain their texture better than russets, which I learned after one particularly mushy batch.
- Fresh dill: This isnt just a garnish but the soul of the dish—I once tried substituting dried dill and the difference was stark, like comparing sunshine to a lightbulb.
- Heavy cream: Creates that signature silky texture that coats your spoon and makes each mouthful luxurious without overwhelming the delicate fish flavor.
- Leek: Adds a subtle sweetness that balances the richness—I find it gentler than using only onions, creating layers of flavor rather than a single note.
Instructions
- Build your flavor base:
- Melt the butter until it froths slightly, then add your onion, leek, and carrot. Watch as they gradually soften and release their sweet aromas into the kitchen.
- Create your broth foundation:
- When the vegetables have softened, add potatoes, bay leaf, and stock, bringing everything to a gentle boil. The potatoes should offer slight resistance when pierced with a fork but not be completely tender yet.
- Add the star ingredient:
- Gently slide your salmon cubes into the simmering broth, being careful not to break them. They should change from translucent to peachy-pink and flake slightly when tested with a fork.
- Bring it all together:
- Pour in the cream and sprinkle the chopped dill, watching as the broth transforms into a beautiful pale gold color. The aroma will intensify dramatically at this point.
- Final touches:
- Remove from heat and discard the bay leaf before ladling into warmed bowls. A final sprinkle of fresh dill brings vibrant color and a burst of freshness to each serving.
Pin it One particularly memorable evening, I served this soup at an impromptu gathering during a power outage. We sat around my kitchen table by candlelight, steam rising from our bowls, sharing stories and laughter as the wind howled outside. Something about the warmth of the soup against the darkness outside created a moment of connection that transcended the meal itself—we still talk about that night years later, referring to it simply as the soup night.
Choosing the Perfect Salmon
After years of experimenting with different types of salmon, Ive found that wild-caught varieties bring a deeper, more complex flavor to the soup. Their firmer texture also holds up better during cooking, maintaining distinct pieces rather than disintegrating. In a pinch, even frozen salmon works surprisingly well—just thaw it completely and pat dry before cutting to prevent excess water from diluting your carefully crafted broth.
Serving Traditions
In Finland, this soup is traditionally served with a slice of dark rye bread slathered with butter. The contrast between the creamy soup and the hearty, slightly sour bread creates a perfect balance. Ive taken to keeping a loaf of rye in my freezer specifically for when the craving for this soup hits, as the combination feels incomplete without it—like singing only half a duet.
Seasonal Adaptations
This recipe shifts with the seasons in my kitchen, reflecting what looks freshest at the market. In spring, I might add tender asparagus tips in the final minutes of cooking, while autumn calls for a handful of chanterelles sautéed with the initial vegetables. Winter versions sometimes include a splash of aquavit for warmth, while summer renditions might feature less cream and more fresh herbs from my windowsill garden.
- For a lighter summer version, replace half the cream with whole milk and add a handful of fresh peas.
- During fall, roasting the potatoes separately before adding them gives an earthy depth that complements the shorter days.
- Always taste before serving as the saltiness of different stocks can vary dramatically.
Pin it This soup has become my signature offering of comfort, requested by friends during difficult times and celebrations alike. Theres something magical about a recipe that can simultaneously feel like medicine and a celebration on a spoon.
Recipe FAQs
- → Can I use frozen salmon?
Yes, frozen salmon works well. Thaw completely before adding to the soup to prevent overcooking the vegetables while waiting for the fish to cook through.
- → What type of potatoes work best?
Waxy or all-purpose potatoes hold their shape best during simmering. Avoid starchy varieties like Russets, which may break down and make the broth too thick.
- → Can I make this dairy-free?
Substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative. The texture will remain rich and creamy without the dairy.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat gently over low heat, stirring occasionally. Avoid boiling to prevent the cream from separating.
- → What sides pair well?
Traditional rye bread or crispbread complements the creamy soup perfectly. A simple green salad with vinaigrette also balances the richness.
- → Can I add other vegetables?
Yes, chopped fennel, celery root, or parsnips work beautifully. Add them with the potatoes so they cook through properly.