Salmon barely cooked in a cream broth with potato and dill — Finland's winter soup turns coral-pink and is served with dark rye bread.
About Lohikeitto
Finland's definitive winter soup — salmon, potato and leek simmered in fish stock with cream and dill until the salmon is just cooked and the broth is rich and coral-pink; the cream rounds out the natural sweetness of Baltic salmon; served with dark rye bread; the antidote to a Finnish winter that actually works.
Finland's definitive winter soup is salmon, potato and leek simmered in fish stock with cream and dill until the salmon is just cooked — barely opaque — and the broth turns a deep coral-pink. The cream rounds out the acidity of the Baltic salmon. Eaten with dark rye bread.
“Finland's definitive winter soup is salmon, potato and leek simmered in fish stock with cream and dill until the salmon is just cooked — barely opaque — and the broth turns a deep coral-pink.”
Wild-caught Baltic salmon has a richer flavour than farmed fish — the cold water and natural diet produce a fat content that makes the soup naturally creamy before the cream is added.
What to Expect
The soup arrives still simmering at the edges. The salmon is pale pink, just cooked, in large pieces. The broth is rich without being heavy. The dill is fresh. The rye bread sits alongside.
Why Try It
Lohikeitto is Finnish cooking's most honest statement: cold climate, good fish, cream and restraint.
Insider Tips
- Only order it when wild Baltic salmon is in season (summer months) — the farmed version is noticeably different.
- A thick slice of Finnish ruisleipä (dark rye bread) alongside is required.
- The dill should be fresh, added at the end. Dried dill is a failure mode.
