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Lohikeitto: Creamy Fish Soup from Finland.

April 15, 2011

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

  1. Cover the Onion and Potato with Water in a pan, add about 10 whole Peppercorns and Salt. Boil for 15 minutes.
  2. Add the Cream and half of the Dill you chopped, then the fish fillets whole.
  3. 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.


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