Salmon & potato soup (Lohikeitto)

Salmon & potato soup (Lohikeitto)

Salmon is enjoyed for the main Finnish feast on Christmas Eve, and is also popular on Christmas Day and Boxing Day.

By , 21 September 2015
Salmon & potato soup (Lohikeitto)
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.10 per serving
Nutritional Info
Each 419g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 1876KJ 448KCAL
of your reference intake.
Typical energy values per 100g: 448kJ/107kcal.
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 Marabel potatoes, peeled and cut into 3cm chunks
  • 900ml Extra Special Fish Stock
  • 1 tsp allspice
  • 2 bay leaves
  • 500g salmon fillets, skinned and cubed
  • 150ml double cream
  • 5 tbsp chopped fresh dill, plus a sprig to garnish
  • Sliced rye bread and butter, to serve
  • Heat the olive oil in a large pan and cook the onion over a low heat for 5 minutes. Add the potato chunks and turn up the heat to medium. Cook for a further 3 minutes, stirring.

  • Pour in the fish stock, add the allspice and bay leaves, then simmer for 10-15 minutes, until the potatoes are tender.

  • Remove the bay leaves, then add the salmon cubes and cream. Cook gently for 10 minutes. Stir in the chopped dill, 1/2 tsp salt and plenty of freshly ground black pepper.

  • Serve the soup in bowls, garnished with a sprig of fresh dill, alongside slices of buttered rye bread.