Lohikeitto
Creamy salmon soup with potato, leek and dill, the comfort dish of Helsinki’s winters. It’s eaten at the harbour market hall with rye bread.
Ingredients
- 500 g skinless salmon, diced
- 600 g potatoes
- 1 leek
- 1 carrot
- 800 ml fish stock
- 200 ml cream
- 1 bunch of dill
- Butter, allspice, salt
How to make it at home
- Soften the sliced leek in butter.
- Add the diced potatoes and carrot, the stock and a few allspice berries, and cook for 15 minutes.
- Stir in the cream and let it simmer gently.
- Add the salmon and cook for 5 minutes, without stirring too much.
- Finish with plenty of chopped dill and salt.
The trick: The salmon goes in last: it’s done in five minutes.