Finnish Salmon Soup – Lohikeitto

Ingredients

1 lb salmon filet, with skin on

¼ cup butter

The white of 1 large leek, sliced into rings and well rinsed

5 cups water (or fish stock, or light chicken broth)

¾ lbs. russet potatoes, peeled and diced

1 large carrot, scraped and sliced

1 cup fresh dill for garnish, finely chopped

1 cup heavy cream

¼ tsp. Allspice

Salt and pepper to taste

Directions

1. Using needle-nose pliers, remove any pin bones from the salmon. Carefully remove the skin and cut the fish into 1-inch chunks. Set the skin aside to make stock if you are not using prepared fish stock.

2. Melt the butter in a medium stockpot over medium heat. Add the leeks and sauté for about 10 minutes, until soft and translucent.

3. If making stock: place 5 cups of water in a saucepan, add the reserved salmon skin, and simmer for 10 minutes. Remove and discard the skin. Pour the fish stock into the pot with the leeks. (Skip this step and use fish or chicken stock if preferred.)

Add the potatoes, carrots, and half of the fresh dill. Simmer for about 15 minutes, or until the potatoes are fork-tender.

4. Gently add the salmon pieces, cream, and allspice. Simmer just until the salmon is cooked through, about 4 minutes. Season to taste with salt and pepper. Serve hot, generously garnished with fresh dill, alongside a glass of red wine and a thick slice of rye bread.

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