Lohikeitto

The Method for Lohikeitto

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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.

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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.

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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.

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

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

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

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

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Related guide: Ingredient substitutions.

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Keep an Eye on These

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

If You're Missing Something

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

About This Recipe

Lohikeitto is a clean soup, not a chowder, so there is no roux and no thickener — the body comes from potato starch and cream alone. The salmon skin and bones simmered in the stock at the start put back the gelatine that a fillet-only soup lacks, and are lifted out before serving.

On the Table Alongside

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

Storing Leftovers

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

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.

Gluten-free when served without the rye bread.

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