Creamy Finnish Salmon Soup Recipe - Authentic Lohikeitto

Steps

1. 1Fish Stock (skip if using store-bought)
2. 2Remove the skin from the salmon using the hot water method: Place fillets skin-side up on a cooling rack over a baking sheet. Pour boiling water over the skin for 5-10 seconds until the salmon visibly shrinks. Gently peel the skin back — it should release easily. Cut salmon into bite-sized chunks and set aside.
3. 3Add salmon skins and 5 cups water to a stockpot or Dutch oven. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Remove and discard the skins (or crisp them up for a snack!). Set stock aside — you should have about 4 cups.
4. 4Salmon Soup
5. 5In the same pot, melt the butter over medium heat. Add the leeks with a pinch of salt and cook until beginning to soften. Stir in the pepper and allspice and cook for 30 seconds to bloom the spices.
6. 6Add the potatoes, carrots, fish stock, and another teaspoon of salt. Bring to a boil, then reduce to a simmer. Cover and cook 10-15 minutes, until the potatoes are tender.
7. 7Reduce heat to low. Add the cream, salmon chunks, and dill. Cook gently, stirring occasionally, until the salmon is just cooked through — about 2-4 minutes. Do not let the soup boil once the cream is added.
8. 8Taste and adjust salt and pepper. Serve immediately with extra fresh dill, crusty bread, or buttery rye rolls.