Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
This salmon and potato soup is just the trick for fighting off the winter cold. A Finnish recipe – and who knows cold weather better than the Finns? – with salmon, potatoes, leeks and dill all brought together in a creamy stock, the level of comfort from this recipe rivals its intense flavours. Grab a hunk of crusty bread and cuddle up under a blanket on the sofa with a steaming hot bowl of this. It’s definitely one that goes well with a Netflix binge.
Lohikeitto – Finnish salmon and potato soup
- 6 potatoes, peeled and diced
- 2 large carrots, roughly chopped
- 2 leeks, rinsed and sliced
- 400g salmon fillet, cut into large chunks, reserve the skin
- 200ml cream
- 1l fish stock
- 4 tbsp fresh dill
- 1 bay leaf
- ¼ tsp allspice
- Salt and pepper
- In a large soup pot, melt the butter and saute the leeks for approx. 10 mins until soft, taking care not to brown them.
- In a pot boil bring the fish stock to the boil and add the reserved fish skin. Simmer gently for 10 mins.
- Strain the broth and add the clear broth to the leeks, with the potatoes, carrots and half the dill. Cook for another 10 mins until the potatoes are tender.
- Add the salmon chunks, cream and allspice and gently simmer on a low heat until just cooked through (just a few mins).
- Add the remaining dill and season season with salt and pepper.