It was during a trip to New York, less than a week ago, that the Mediterranean girl that I am decided that my next European stop would be Finland. I think it is no longer a secret, I’m a fan of soups!
How about a Lohikeitto? In Finnish, lohi means salmon and keitto means soup. This salmon soup is the undisputed star of the Finnish brunch. A classic quick to make, hearty, full of flavor and especially foolproof recipe.
Finnish cuisine is very similar to Swedish cuisine. The main difference being that Finnish food is typically less sweet. Extreme temperatures in the country do not always allow to use fresh fruits and vegetables. This is why Finnish recipes often include starches or vegetables like potato or turnip. Mushrooms, berries and seeds (rye, barley, oats, wheat) are also the stars of Scandinavian cuisine.
Pork and beef are honored, but also small and big game. Finnish are definitely a hunting people. With its many lakes, fish is obviously omnipresent in Finnish cooking, as in this soup which originated in Lapland, the Arctic region which extends over all of Scandinavia.
With 196 flavors, Finland will now evoke more than snow, Santa Claus or the polar night, but also a good lohikeitto. Welcome to Helsinki!
- ½ lb fresh salmon
- 1½ lb white potatoes
- 1 onion
- ½ leek
- 2 cups heavy cream
- 1½ cup fish stock (or water)
- ½ bunch dill
- 4 tablespoons unsalted butter
- Pink peppercorns whole
Cut the potatoes, onion and leek into small pieces. Cut the salmon into small ½ inch thick strips.
Cook potatoes, onion and leeks in boiling fish stock or salted water.
Once the potatoes are cooked, add the cream, bring to a boil then reduce heat to low.
Add salmon, making sure not to break it.
Add half the dill and simmer for 5 minutes over low heat.
Add the butter, salt. Add a few pink peppercorns. Sprinkle with remaining dill before serving.