Equipment
Ingredients
Produce
- 150 g leek, cleaned, sliced into half-moons (white and light green parts only)
- 500 g waxy potatoes, peeled and diced into 2cm cubes
- 150 g carrots, peeled and diced into 1.5cm cubes
- 20 g fresh dill, finely chopped
Dairy and Seafood
- 40 g unsalted butter, cold
- 200 ml heavy cream, room temperature
- 400 g salmon fillet, skinless, pin bones removed, cut into 3cm cubes
Pantry and Liquids
- 800 ml fish stock, warm
- 5 whole allspice berries
- 1 bay leaf, dried
- 6 g fine sea salt
- 2 g ground black pepper
Nutrition (per serving)
Method
Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced leeks and saute until softened and translucent, about 5 minutes. Do not allow the leeks to brown.
Pour the warm fish stock into the pot. Add the diced potatoes, carrots, whole allspice berries, and bay leaf. Bring the liquid to a gentle boil, then immediately reduce the heat to medium-low. Cover and simmer until the vegetables are tender, approximately 15 minutes.
Stir the room temperature heavy cream into the pot. Allow the soup to return to a very gentle simmer. Keep the heat low to ensure the cream does not boil vigorously and separate.
Carefully fold the cubed salmon into the simmering broth. Poach gently for 3 to 4 minutes until the salmon is just cooked through. The internal temperature of the thickest pieces should reach 63C/145F to ensure food safety.
Remove the pot from the heat immediately to prevent overcooking the salmon. Discard the bay leaf and try to remove the allspice berries if visible. Gently stir in the chopped fresh dill, sea salt, and black pepper. Taste the broth and adjust the seasoning if necessary.
Ladle the hot soup into warmed bowls, ensuring an even distribution of salmon and vegetables. Garnish with a reserved sprig of fresh dill. Serve immediately, ideally with dark rye bread on the side.
Chef's Notes
- Using a homemade fish stock prepared from the salmon frame and head will dramatically elevate the depth of flavor compared to any store-bought alternative.
- Waxy potatoes are non-negotiable for this recipe. Starchy potatoes will disintegrate into the broth, muddying the texture and making the soup overly thick.
- Always add the fresh dill completely off the heat. Exposing dill to prolonged cooking destroys its delicate, aromatic essential oils and vibrant green color.
- While Lohikeitto is fantastic immediately, allowing the soup to chill overnight allows the allspice and dill to permeate the cream. Reheat it very gently the next day for an even deeper flavor profile.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat very gently to prevent the cream from splitting.
Reheating: Warm over low heat on the stovetop, stirring gently until just steaming. Do not allow it to boil.
