Lohikeitto: two Finnish salmon soup recipes

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Salmon, potatoes, carrots, cream and dill make lohikeitto a meal you can prepare in the cottage kitchen. Here are two versions, each serving four: a simple soup with vegetables simmered directly in stock, and a version with onion softened in butter, bay leaf and peppercorns. Choose one ingredient list and follow its matching method.

Version 1: with leek or onion

Ingredients for four

• 400 g skinless salmon fillet
• 6 medium potatoes
• 2 carrots
• 1 leek or a small onion
• 1 litre water
• 1 fish stock cube
• 200 ml cream, or milk with a little butter
• Salt and pepper
• Fresh dill, if available

Method

1. Peel the potatoes and carrots and cut into cubes or slices. Slice the leek into rings.
2. Bring the water and stock cube to the boil. Add the vegetables and simmer for about 15 minutes.
3. Cut the salmon into bite-sized pieces. Add when the vegetables are almost tender.
4. Simmer gently for another 5–7 minutes, until the fish is cooked. Avoid a rolling boil.
5. Stir in the cream, season with salt and pepper, and finish with chopped dill.

Version 2: with butter, bay leaf and peppercorns

Ingredients for four

• 500 g salmon fillet, skin and bones removed
• 600 g waxy potatoes
• 2 medium carrots
• 1 onion
• 1 leek, optional
• 1 litre fish stock or water with stock added
• 200 ml cream
• 2 tbsp butter
• 1 bay leaf
• 5–10 black peppercorns
• Salt
• Fresh dill
• Lemon juice to taste

Method

1. Peel and dice the potatoes and carrots. Finely chop the onion and slice the leek into rings.
2. Melt the butter in a large saucepan and gently cook the onion and optional leek until translucent.
3. Add the vegetables, stock and seasonings. Simmer for 15 minutes.
4. Cut the salmon into pieces, add it and cook gently for 5–7 minutes, until cooked through.
5. Stir in the cream and adjust the seasoning. Do not bring back to the boil.
6. Finish with fresh dill and serve.

To serve

Serve with rye bread, crusty sourdough or buttered bread. The soup also makes a meal after the sauna.

Cooking and fishing on holiday

For many guests, fishing is part of the holiday and an inspiration for the kitchen. The Tornionjoki and Simojoki are destinations for salmon fishing; the Simojärvi area offers opportunities for lake fishing. Mökki Tikka combines a lakeside setting and private jetty with a kitchen for preparing your own meals.

Discover Mökki Tikka · Experiences and region

When you would rather eat out

Tintti welcomes visitors for meals at Mattilan talo in Impiö. Breakfast, an evening meal or a hot meal can be arranged in advance. Mattilan talo is about four kilometres from the cabin. Meals are served only there; there is no delivery to the cabin. Contact Tintti directly well ahead of time to discuss the date, meal, allergies and dietary preferences. Agree the current options and price with her.

Mattilan talo: view the options (in Finnish)