Lohikeitto (salmon soup)
serves 4
Easy
Total time:
This quick, creamy salmon soup recipe comes from Finland but you'll find similar versions all over Scandinavia. The potatoes keep the soup hearty but the finished dish is surprisingly light and healthy.
Skip to ingredients
- 1 litre good quality fish stock
- 6 potatoespeeled and cubed
- 2 carrotspeeled and cubed
- 300g salmon filletskinned and cubed
- 100ml milk or single cream
- 5 bay leaves
- 10 whole black peppercorns
Nutrition: per serving
- kcal274
- fat9.6g
- saturates2g
- carbs27.9g
- sugars0g
- fibre3.6g
- protein20.9g
- salt2.07g
Method
step 1
Put the peeled and cubed potatoes and carrots in a boiling fish stock and cook on a simmer for 10 minutes. Add the peppercorns, bay leaves and milk. Bring back to the boil.
Add the skinned and cubed salmon and let it all simmer until the vegetables are soft and salmon cooked through (around three minutes). Serve with toasted rye bread.