Creamy Finnish Salmon Soup with Crème Fraîche & Dill (Lohikeitto)
, 35 min, 6 servings
A creamy Finnish salmon soup with tender potatoes, leeks, and carrots finished with crème fraîche and fresh dill.
| prepCut salmon into 1-inch cubes | ||||
| prepPeel carrots and cut into ¼-inch rounds | ||||
| prepRinse leeks well and thinly slice | ||||
| prepCut potatoes into ¾-inch pieces | ||||
| prepChop dill (about 1 cup, plus more for serving) | ||||
| 3 Tbsp unsalted butter | Sauté carrots & leeks, 8–10 min | Add potatoes & stock, simmer 10–15 min | Add salmon & crème fraîche, simmer 3–5 min | Stir in dill, season & serve |
| 3 large carrots, peeled and cut into ¼-inch rounds | ||||
| 2 medium leeks, rinsed well and thinly sliced | ||||
| ½ tsp kosher salt | ||||
| 450 g Yukon gold potatoes, cut into ¾-inch pieces | ||||
| 950 ml seafood stock | ||||
| 680 g fresh salmon filet, skin-off, cut into 1-inch cubes | ||||
| 180 ml crème fraîche | ||||
| 1 bunch fresh dill, about 1 cup chopped, plus more for serving | ||||
| Freshly ground black pepper | ||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.