Lohikeitto, salmon soup with dill

35 min · 2 servings · 785 kcal

Astrid Kvist · @astridkvist

Finnish salmon soup is all over the feeds this autumn. It needs no help. Leek, potato, salmon, cream, dill. The salmon goes in off the heat and finishes under the lid, so it stays in pieces.

Ingredients

• salmon fillet, skinless300 g
• potatoes300 g
• carrot1 pc
• leek1 pc
• butter20 g
• fish stock600 ml
• double cream100 ml
• dill15 g
• sea salt1 to taste

Instructions

1. Peel the potatoes and the carrot. Cut both into 2 cm cubes. Slice the white and pale green of the leek into rings and rinse out the grit.
2. Melt the butter in a pot over medium heat. Add the leek. Soften 5 minutes, without colour.
3. Add the potatoes, the carrot and the stock. Simmer 12 minutes, until a knife goes through a potato cube.
4. Cut the salmon into 3 cm pieces. Salt them lightly.
5. Pour in the cream. Bring back to a simmer.
6. Lower in the salmon. Take the pot off the heat, cover, leave 5 minutes. The salmon is done when it turns opaque and breaks under a spoon.
7. Chop the dill and stir it in. Taste for salt. Serve with rye bread.

Per serving