Lohikeitto: Creamy Fish Soup from Finland.
This is a meal which pretty much typifies Finnish food for me; six ingredients, all quite folksy and readily available on small farms, simple preparation and a flavour that is truly great. I have named it Lohikeitto here, or Salmon Soup in English, as that is the most common and well known version of the dish, so the name non-Finns would be most likely to use to search the internet with. But it works equally well with other river fishes and salmonids; so pike, trout, grayling, char, bream are good, amongst others, and I think that filleted smoked fish (which would require less cooking time, just warming up) would also be delicious on a special occasion.
This recipe requires a fairly reasonable amount of Salt to bring out its flavours and show them off to the best, so if you taste it and it is a little so so, add a few extra pinches till it becomes mouthwatering!
– Recipe –
Feeds 1-2 or 4-5 as a starter
– 200g-400g of filited Salmon or other fish, I used one whole large Rainbow Trout for the soup in the pictures
– 600g potatoes, peeled and chopped into cm cubes
– 1 Onion, chopped into 8
– 200ml Cream
– Dill, a good couple of tablespoons per person, chopped finely
- Cover the Onion and Potato with Water in a pan, add about 10 whole Peppercorns and Salt. Boil for 15 minutes.
- Add the Cream and half of the Dill you chopped, then the fish fillets whole.
- Simmer for 5 minutes, stir in a knob of Butter, check the Salt level and add more if needed then serve with the rest of the Dill sprinkled on top.