Legendary Dishes | Lohikeitto (salmon soup)

  • 1 litre fish stock made from head, tail and bones of a salmon
  • 800 g potatoes, cut into large pieces
  • 800 g salmon fillet, deboned, skinned, cut into large pieces
  • 200 ml whipped cream
  • 150 g onions, chopped small
  • 60 g butter
  • 6 tablespoons fresh dill
  • 10 peppercorns
  • 5 g salt
  • Allspice, large pinch
  • 2 bay leaves
  • Rye bread, sliced

Boil the onions and potatoes in the stock with the peppercorns and bay leaves until the potatoes are al dente. Add the butter, cream, allspice, salt and salmon. Over a gentle heat, cook for no more than five minutes. Add the dill. Serve with the rye bread.