Lohikeitto (Finland), Fiskesuppe (Norway), Laxsoppa (Sweden), and Fiskisúpa (Iceland) are all Nordic creamy salmon and potato soups or chowders. This is a simple warming meal in a bowl that takes just over 30 minutes to cook. I based my recipe on an online recipe for Lohikeitto, and added extra potatoes to make this into a simple dinner for 4.
Serves 4
2 tbsp extra virgin olive oil
2 leeks, washed and sliced
2 carrots, peeled and cut into bite sized pieces
1kg potatoes, cut into bite sized pieces
1 clove of garlic, peeled and crushed
1 litre fish or vegetable stock
400g salmon, skinned and cut into large chunks
200ml double cream (I only had 100ml hence mine not looking very creamy)
Small bunch of dill, finely chopped (didn't't have any but would definately add it next time)
Sweat the leeks in the olive oil in a large covered pan over a gentle heat, stirring from time to time.
When the leeks have wilted down to half their size at the start (about 20 minutes), add the carrots. Sweat in the covered pan for a couple of minutes whilst you chop the potatoes.
Add the chopped potatoes, garlic, and stock which needs to just cover the potatoes. Put the lid back on the pan, bring to the boil, then turn down to a simmer for 10 minutes.
When the potatoes are cooked through stir in the cubed salmon, cover and simmer for 5 minutes to cook the salmon. When the salmon is cooked, pour in the cream and chopped dill. Heat the creamy soup gently and remove from the heat when it is steaming but not boiling.
Serve.
