Finnish salmon and potato soup (Lohikeitto)
Flavoured with dill and allspice, this simple salmon and potato soup is a Finnish classic. Serve it for a comforting lunch or starter course.
- 3 allspice berries
- 350g potatoespeeled and chopped into 1cm cubes
- 2 (about 225g) salmon filletsskinned and cut into 1cm cubes
- 1 tbsp butter
- 60ml single cream
- chopped to make 2 tsp dill
- (from the salmon fillets) salmon skin
- 3 black peppercorns
- 1 small carrotpeeled and chopped
- 2 shallotpeeled and chopped
- 1 bay leaf
- 10 stalks flat-leaf parsley
- ½ small leek
- 1 stick celerycut in three
Nutrition: per serving
- kcal463
- fat24.7g
- saturates9.7g
- carbs30.7g
- fibre4g
- protein27.5g
- salt0.4g
Method
step 1
To make the cheat’s fish stock, put all the ingredients in a large pan with 1.2 litres of water and simmer gently for 45 minutes. Turn off the heat. Use a slotted spoon to remove all the solids, then strain the broth through a muslin or tea towel into a second pan to remove any impurities.
step 2
Bash the allspice berries once each with a rolling pin to slightly crush them. Add them and the potatoes to the broth, bring to the boil again and simmer for around 12 minutes or until the potatoes are just tender. Add the salmon and continue cooking for another 2 minutes or until the fish is cooked through. Season with salt and pepper, stir in the butter and cream, bring back to a simmer and then serve in two bowls. Divide and sprinkle half the dill on top of each portion.
