Lohikeitto

Method

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1. If you have the salmon skin and bones, simmer them in the stock with the bay and peppercorns for 20 minutes, then strain. Otherwise just warm the stock with the aromatics and strain.

   Mark done Start 20 min timer

2. Melt the butter in a large pot and sweat the leek for 6 minutes without colouring.

   Mark done Start 6 min timer

3. Add the potatoes and carrots, pour in the strained stock, and simmer 15 minutes until the potatoes are tender at the edges.

   Mark done

4. Crush a few potato cubes against the side of the pot to release starch.

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5. Pour in the cream and bring back to a bare simmer. Season with the salt.

   Mark done

6. Cut the salmon into 3 cm cubes and take the pot off the heat.

   Mark done

7. Slide the salmon in, cover, and leave 6 minutes. It will be exactly cooked.

   Mark done

8. Stir in most of the dill — far more than feels sensible — and check the seasoning.

   Mark done

9. Serve with the rest of the dill on top, and rye bread and butter alongside.

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Chef’s Tips

• Salmon off the heat, six minutes. Simmering it wastes good fish.
• Use the skin and bones for the stock. It is the difference between good and very good.
• Twice as much dill as you think. It is a defining flavour, not a garnish.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Rye bread and salted butter
• A cold lager
• A shot of aquavit

Storage & Reheating

Refrigerate up to 2 days and reheat gently without boiling. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.