Finland / Soup
Lohikeitto
Finnish salmon soup with potato and cream, a heap of dill and a knob of butter in the bowl.
Ingredients
- Salmon fillet, in 3 cm cubes500 g
- Salmon head and bones500 g
- Waxy potatoes, diced500 g
- Leek1
- Carrot1
- Single cream250 ml
- Allspice berries8
- Bay leaves2
- Dill40 g
- Butter40 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cover the head and bones with a litre and a half of water, add the allspice and bay, and simmer twenty-five minutes, skimming. Strain it.
Fry the leek and carrot in butter for five minutes without letting them colour.
Pour in the strained stock, add the potato and cook fifteen minutes until soft.
Add the cream and warm it without boiling. Season.
Slip in the pieces of salmon and hold them at a bare simmer for exactly five minutes. The fish should stay in whole pieces.
Ladle into bowls and add a knob of butter and a generous handful of dill to each.
