Lohikeitto
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 6 servings
- Ingredients
- 8
About this dish
In this Finnish soup, salmon and potatoes cook in fish stock and the pot is finished with cream and dill.
Read more
The potatoes, carrot and leek are almost tender before the salmon goes in for its last few minutes, so a spoonful comes up with large flakes of fish.
Ingredients
Instructions
- 1
Peel and cut the potatoes and carrot into roughly 1.5 cm pieces.
Rinse between the leek layers and slice thinly. Check the salmon for remaining bones, remove them and cut into roughly 3 cm pieces. Refrigerate until needed.
- 2
Bring the litre of fish stock to a boil.
Add the potatoes, carrot and leek and simmer over medium-low heat for about 15 minutes, until nearly tender. If the potato centres are still firm, cook longer before adding the salmon.
- 3
Add the cream and salmon and cook gently for about 5 minutes.
Avoid rough stirring and keep the broth at a gentle simmer. Check that the thickest salmon piece reaches at least 63°C and cook longer if necessary.
- 4
Taste the broth and add only as much salt as needed.
Stir in the dill and remove from the heat. Divide the salmon and vegetables evenly among six bowls and serve immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Perinteinen lohikeitto
Kalaasi, K-Ruoka · Checked: 2026-09-07
- Selecting and Serving Fresh and Frozen Seafood Safely
FDA · Checked: 2026-09-07
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