Finnish Salmon Soup, or Lohikeitto, is a cosy 30-minute supper with a light cream broth, melt-in-your-mouth salmon chunks, and tonnes of fresh dill!
– 1 lb skin-on salmon filet – 4 Tbsp unsaltd butter – 1 large leek, trimmed, sliced, and well rinsed – 5 cups water (you can also use fish stock) – 1 lb russet potatoes, peeled and diced – 1 large carrot, sliced – 1 cup fresh dill for garnish, finely chopped, divided – 1 cup heavy cream – 1/4 tsp allspice, use more to taste – salt and pepper to taste
Remove salmon skin and cut into large bits. Discard little pin bones. Reserve skin.
Butter-fry leeks in a soup saucepan for 10 minutes until tender. After boiling 5 cups of water with the reserved fish skin, reduce heat and simmer for 10 minutes while the leeks cook.
You can omit this step if using fish stock. Strain the broth and add it to the pan with the leeks, potatoes, carrots, and half the fresh dill.
Cook potatoes for 10 minutes more until tender.Cook the fish, cream, and allspice in the broth on medium for a few minutes. Salt and pepper leftover dill.