Lohikeitto- Finnish Salmon Soup ⭐️
A favorite from our Pescatarian Christmas menu 2024
Detailed Notes:
Very tasty, overall had the best response from everyone. Very comforting and delicate stew.
Ingredients
2 lbs skin-on salmon filet
4 Tbsp olive oil - can use ghee if not dairy free
3 large leeks, trimmed, sliced, and well rinsed
8 cups vegetable stock
1 lb russet potatoes, peeled and diced
3 large carrots, sliced
11/4 cup fresh dill for garnish, finely chopped, divided
1 cup homemade cashew cream
1/2 tsp allspice, use more to taste
salt & pepper to taste
Instructions
Remove the skin from the salmon and cut into largish chunks. Remove any small pin bones and discard. Reserve the skin.
Melt the oil or ghee in a soup pot and saute the leeks for 10 minutes, or until nice and soft.
While the leeks are cooking, put 8 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
Add the salmon chunks to the soup along with the cream and allspice and add the remaining dill, salt and pepper to taste. Take off the heat and let sit with the lid on until ready to serve, and let the salmon finish cooking. Reheat as needed for a brief moment depending on whether the salmon is cooked enough. You DO NOT want to overcook the salmon!
Notes
Clam broth can also be used. I've sometimes even used clam juice as a base for fish soup.
Actually adding clams to
this chowder would a been a great addition and given more flavor, I suspect adding some smoked fish would also be a great addition
Serve this soup with some rustic artisan style bread ~ rye or pumpernickel would be amazing!
We were too busy eating for pictures but the end result was very much like this from picture taken from La cuisine de Geraldine…
