Finnish Salmon Soup (Lohikeitto)
Yield: 4 servings
Total Time: 1h
Finnish flavors, Midwestern heart!
Accompaniment: Buttered Rye or French Bread
Ingredients
- 1 (12 oz) pkg frozen sockeye salmon fillets, thawed, skin removed and reserved*, patted dry, large dice
- 1 tbsp sunflower oil
- 2 tbsp unsalted butter, cold, diced
- 1 medium white onion, diced
- 3 large cloves of garlic, finely chopped
- 2 large carrots, unpeeled, halved, sliced
- 1 large stalk of celery, sliced
- 1 leek, halved, thinly sliced**
- 2 scallions, greens and whites, sliced, divided
- 2 large russet potatoes, peeled, medium dice
- 2 ½ cups vegetable stock
- 2 ½ cups chicken stock
- 1 cup heavy cream
- ½ cup water
- ½ cup fresh dill, chopped
- 1 tbsp Dijon mustard
- 1 ½ tsp salt
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp roasted ground coriander
- ¼ tsp allspice
- ½ large lemon, juiced
For serving
- fresh dill, chopped
- fresh lemon, wedges
*SALMON NOTE: To remove the salmon skin easily, pour boiling water over the skin for 5-10 secs, then peel it off. Reserve the skin for this recipe.
**LEEK NOTE: After thinly slicing the white and light green parts of the leek, place them in a bowl of cold water and gently swish to release any dirt. Let the grit settle, then pour the leeks through a sieve and drain well. Leeks often trap a lot of dirt between their layers.
Instructions
Step 1: Gather all of the ingredients.
Step 2: Place the salmon skin in a piece of cheesecloth.
Step 3: Tie the cheesecloth into a bundle, leaving a long string for easy removal; set aside.
Step 4: In a Dutch oven or large stockpot with a lid, heat the sunflower oil over MEDIUM heat for 4 mins. Add the onion, garlic, carrots, celery, leek, and reserved scallion whites (save the greens), then season with salt.
Step 5: Cook, stirring every 2 mins, until softened and reduced, about 12-13 mins.
Step 6: Add the smoked paprika, ground black pepper, roasted coriander, and allspice to the pot.
Step 7: Cook, stirring frequently, until fragrant, about 1-2 mins.
Step 8: Add the water.
Step 9: Stir frequently to lift the fond from the bottom then remove from heat.*
*TIP: Fond is the browned bits left on the bottom of a pan or pot after searing meat or vegetables.
Step 10: Stir in the potatoes, vegetable stock, chicken stock, white wine vinegar, and Worcestershire sauce. Then add the salmon skin bundle.
Step 11: Return to MEDIUM-HIGH heat and bring to a simmer.
Step 12: Reduce the heat to MEDIUM-LOW, cover, and cook until the potatoes are fork-tender, about 15 mins.
Increase the heat to MEDIUM and bring back to a simmer before removing from heat.
Step 13: Whisk the Dijon mustard with a ladle of hot broth until smooth, then gently stir it into the soup.
Step 14: Add the heavy cream, fresh dill, and salmon.
Step 15: Stir to combine.
Step 16: Add the cold diced butter.
Step 17: Gently whisk until the butter melts.*
*TIP: Adding cold diced butter (monter au beurre) off the heat gives the broth a glossy, richer finish.
Step 18: Cover and let rest for 15 mins so the residual heat cooks the salmon.
Step 19: Take out the salmon skin bundle and press gently with a spoon to release its juices.
Add the fresh lemon juice and stir to combine.
Step 20: Taste and season with salt and pepper. Reheat gently if needed, and serve with scallion greens, extra dill, lemon wedges, and buttered rye or French bread.
I tried this recipe Erin and it was delicious! 🤤