Lohikeitto is a classic Finnish salmon soup—a comforting, creamy broth brimming with tender chunks of fresh salmon, potatoes, and leeks, often brightened with fresh dill. It’s a staple in the cold Nordic climate.

Prep Time	Cook Time	Serves
20 minutes	30 minutes	4

Part A: Ingredients

• Salmon: 1.5 lbs Fresh Salmon Fillet, skin on or off, cut into 1-inch cubes.
• Vegetables: 4 medium Potatoes, peeled and cubed (about 1-inch), 1 large Leek, white and light green parts, thinly sliced, 1 medium Carrot, finely diced (optional).
• Liquid/Dairy: 4 cups Fish Stock (or vegetable stock), 1 cup Heavy Cream (or half-and-half), 2 Tbsp Unsalted Butter.
• Aromatics/Herbs: 1 large Bay Leaf, 10-12 Black Peppercorns, 1/2 cup Fresh Dill, chopped.
• Seasoning: Salt and White Pepper (preferred for color).

Part B: Instructions

Step 1: Cook the Vegetables in Broth

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leek and optional diced carrot. Sauté for 5 minutes until softened.
2. Add the fish stock (or vegetable stock), cubed potatoes, bay leaf, and black peppercorns.
3. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.

Step 2: Add Salmon and Cream

1. Add the heavy cream (or half-and-half) to the soup. Bring the soup back to a gentle simmer.
2. Carefully add the salmon cubes to the simmering soup. Cook for only 5–7 minutes, or until the salmon is just cooked through and flakes easily. Do not overcook.

Step 3: Finish and Season

1. Remove the bay leaf and black peppercorns from the soup.
2. Stir in most of the fresh dill.
3. Season generously with salt and white pepper. Taste and adjust.

Step 4: Serve

• Ladle the hot Lohikeitto into bowls. Garnish with a final sprinkle of fresh dill. Serve immediately with rye bread or crispbread.