avg —
Finnish Creamy Salmon and Marjoram Soup
Instructions
Rinse the fresh salmon steaks (500 g) well under cold running water and place them in a 3-litre pot with cold water. Bring to the boil over high heat, reduce to medium and cook for 30–40 minutes – carefully skim off any foam that rises to the surface with a slotted spoon so the broth stays clear.
While the salmon cooks, prepare the base for the soup. Cut 1 onion into large pieces and put it in a frying pan. Saute in 50 g of butter until translucent, 3–4 minutes over medium heat – butter gives the characteristic delicate flavour you cannot achieve with vegetable oil.
Grate 1 carrot coarsely and add it to the onion. Saute the vegetables for 10 minutes over low heat, stirring occasionally – the carrot should become soft and the butter will turn orange. Home tip: slow sauteing brings out the sweetness of the carrot.
Wash 3 small tomatoes and peel them. Handy tip: make cross-shaped cuts first, then pour boiling water over them for 10 minutes – the skin comes off easily without damaging the tender flesh.
Cut the peeled tomatoes into small 1 cm pieces and add them to the frying pan with the onion and carrot. Simmer for 3 minutes over medium heat – the tomatoes will release their juice and create the base for the creamy sauce.
Pour 30 ml of 33% cream over the vegetables and simmer the mixture over low heat for 10 minutes, stirring occasionally – the cream should not boil, only gently simmer. During this time the sauce will thicken and bring all the aromas together. It is the 33% cream that gives the characteristic velvety texture – low-fat cream will not do.
Lift the boiled salmon out of the broth with a slotted spoon onto a separate plate – it should cool completely so it is easy to break into pieces, removing the bones and skin.
Cut 2 large potatoes into small 1.5 cm cubes – this size cooks quickly and looks attractive in the clear broth. Put the diced potato into the ready fish broth and cook for 15 minutes until soft.
When the potato is cooked through, carefully add the sauteed vegetable and cream mixture to the pot – it will completely transform the broth into a characteristic creamy soup of rich colour. Stir over low heat for 2 minutes.
Break the cooled salmon into medium 2–3 cm pieces by hand, carefully removing the bones and skin. Add the pieces to the pot of soup – they will warm gently in the creamy broth.
Add salt and black pepper to taste, 3 bay leaves and 10 g of fresh marjoram to the soup – this is the main Finnish accent of the dish. It is the marjoram that sets a true "Lohikeitto" apart from an ordinary creamy soup. If you like, add a pinch of hot red ground pepper for a little spice.
Finely chop 1 bunch each of fresh dill and parsley with a sharp knife. Sprinkle the herbs over the finished home-made Finnish creamy salmon soup when serving – they add fresh aroma and a lovely green accent. Serve hot in deep bowls with fresh corn or buckwheat bread – this is the classic Scandinavian accompaniment.
Tips
- 1
The 33% cream can be replaced with 3.2% milk – then the dish will be called "Kalakeitto" (another version of Finnish soup). You will get a less fatty, lower-calorie version – 80 kcal per 100 g instead of 117.
- 2
To peel the tomatoes easily, pour boiling water over them for 10 minutes after making small cross-shaped cuts – a classic home trick used by professional cooks.
- 3
Serve the Finnish soup with a thin slice of lemon right in the bowl – the citrus highlights the flavour of the fish and cuts through some of the richness of the cream. This is a classic Scandinavian touch.
- 4
The salmon can be replaced with rainbow trout, Atlantic salmon or coho – any red fish with firm flesh will do. The taste will be similar and the recipe adapts to any red fish.
FAQ
Can I use frozen salmon for Finnish soup? +
Yes, frozen salmon steaks work perfectly. Defrost them first at room temperature for 2–3 hours, or overnight on the bottom shelf of the fridge – quick defrosting in the microwave makes the fish mushy. After defrosting, let the excess water drain off and proceed with the recipe. The taste will differ a little from the fresh version (not quite as vivid), but the dish will still be of restaurant quality. Choose good-quality frozen salmon with no signs of repeated thawing (streaks of ice, a yellowish tinge).
What can replace marjoram in Finnish soup? +
Marjoram is the signature of Finnish "Lohikeitto", but if you do not have it you can use substitutes: dried thyme (5 g, a more woody aroma), dried oregano (5 g, a Mediterranean accent), a mix of Provence herbs (8 g, a universal option) or fresh basil (10 g, an Italian touch). The flavour will change noticeably – with thyme the soup becomes more Russian in character, with basil more Italian. Try to find marjoram – it is sold dried in the spice section. The home recipe truly comes into its own with this note.
Why is the soup called "Lohikeitto"? +
"Lohi" means "salmon" in Finnish, and "keitto" means "soup". The literal translation is "salmon soup". It is a national Finnish dish, popular all over Scandinavia (Finland, Sweden, Norway) and served both at family dinners and in restaurants. It is considered one of the signature dishes of Finnish cuisine, alongside meat rolls and sweet pies. The classic recipe has been passed down through generations for centuries and is now found in many variations. The home version with marjoram and cream is the most authentic.
What to serve with Finnish creamy salmon soup? +
The classic Scandinavian accompaniment is warm rye or wheat-rye bread spread with salted butter. Also suitable: buckwheat bread (a Finnish tradition), garlic croutons made from dark bread, or rye crispbread (a lighter option). For drinks – a dry white Riesling or Pinot Grigio, or a Scandinavian-style craft beer. For a festive presentation, garnish the soup with a slice of lemon, a sprig of dill and a spoonful of red caviar in the centre of the bowl – the visual and flavour high point.
- Comment
or post as a guest
Be the first to comment.
