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