Finnish Salmon Soup with Crème Fraîche & Dill (Lohikeitto) Recipe

Introduction

Finnish Salmon Soup, or Lohikeitto, is a comforting and creamy dish perfect for chilly days. Made with tender salmon, fresh dill, and a rich crème fraîche broth, this soup offers a delicate balance of flavors that warm the soul.

Ingredients

• 1½ lbs fresh salmon filet (skin-off, cut into 1-inch cubes)
• 3 Tbsp unsalted butter
• 3 large carrots (peeled and cut into ¼-inch thick rounds)
• 2 medium leeks (rinsed well and thinly sliced)
• 1 lb Yukon gold potatoes (cut into ¾-inch pieces)
• 4 cups seafood stock
• Kosher salt
• Freshly ground black pepper
• ¾ – 1 cup crème fraîche
• 1 bunch of fresh dill (about 1 cup chopped, plus more for serving)

Instructions

1. Step 1: Melt the butter in a large soup pot or Dutch oven over medium-high heat. Add the sliced carrots and leeks, season with ½ teaspoon Kosher salt, and cook for 8–10 minutes until softened.
2. Step 2: Add the cubed potatoes and seafood stock to the pot. Bring to a boil, then reduce heat to medium and cook for 10–15 minutes until the potatoes are tender.
3. Step 3: Stir in the salmon cubes and ¾ cup crème fraîche. Cover and simmer gently for 3–5 minutes until the salmon is cooked through.
4. Step 4: Mix in the chopped dill, then taste and adjust seasoning with salt and freshly ground black pepper as needed.
5. Step 5: Serve the soup hot, garnished with extra dill and freshly cracked black pepper.

Tips & Variations

• Use a mild seafood or fish stock to enhance the soup’s delicate flavor without overpowering it.
• For a lighter version, substitute half the crème fraîche with plain Greek yogurt added at the end.
• If fresh dill isn’t available, dried dill can be used but add it earlier in cooking to release its flavor.
• Adding a squeeze of lemon juice before serving brightens the dish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the crème fraîche from curdling. Avoid freezing as the dairy can separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this soup?

Yes, frozen salmon can be used but thaw it completely and pat dry before adding to the soup to prevent excess moisture.

What can I substitute for crème fraîche?

You can use sour cream or a combination of heavy cream and a tablespoon of lemon juice as a substitute, though crème fraîche provides the best texture and tang.

Finnish Salmon Soup with Crème Fraîche & Dill (Lohikeitto) Recipe

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Lohikeitto, or Finnish Salmon Soup, is a creamy and comforting traditional Finnish dish featuring tender cubes of fresh salmon, Yukon gold potatoes, leeks, and carrots simmered in a delicate seafood stock. Enriched with rich crème fraîche and fresh dill, this soup offers a perfect balance of flavors and textures. Ideal for chilly days, it comes together on the stovetop in under an hour, delivering a wholesome and hearty meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Finnish
• Diet: Low Fat

Ingredients

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Main Ingredients

• 1½ lbs fresh salmon filet (skin-off, cut into 1-inch cubes)
• 3 large carrots (peeled and cut into ¼-inch thick rounds)
• 2 medium leeks (rinsed well and thinly sliced)
• 1 lb Yukon gold potatoes (cut into ¾-inch pieces)
• 4 cups seafood stock
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ¾ – 1 cup crème fraîche
• 1 bunch of fresh dill (about 1 cup chopped, plus more for serving)
• 3 Tbsp unsalted butter

Instructions

1. Sauté the veggies: Melt 3 Tbsp butter in a large soup pot or Dutch oven over medium-high heat. Add the sliced carrots and leeks, season with ½ tsp kosher salt, and stir. Cook for 8-10 minutes until the vegetables are softened and fragrant.
2. Add the liquid: Add the cubed Yukon gold potatoes and 4 cups of seafood stock to the pot. Bring the mixture to a boil, then reduce the heat to medium and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
3. Cook the salmon: Once the potatoes are tender, add the fresh salmon cubes and ¾ cup crème fraîche to the pot. Stir well to combine, then cover and simmer for another 3-5 minutes until the salmon is fully cooked through. Stir in 1 cup of freshly chopped dill, taste the soup, and adjust seasoning with salt and freshly ground black pepper as needed.
4. Serve: Ladle the hot soup into bowls, garnish with additional fresh dill and a sprinkle of freshly cracked black pepper. Serve immediately for best flavor and texture.

Notes

• Use fresh, high-quality salmon for the best flavor and texture.
• Seafood stock can be substituted with fish stock or low-sodium vegetable stock if preferred.
• Adjust the amount of crème fraîche depending on your desired creaminess; some prefer a slightly lighter soup.
• Leeks must be rinsed thoroughly to remove all grit before slicing.
• This soup is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently to avoid overcooking the salmon.
• Add a squeeze of lemon juice before serving to brighten the flavors if desired.

Keywords: Finnish salmon soup, Lohikeitto, creamy salmon soup, Finnish cuisine, seafood soup, dill soup, easy fish soup