Ingredients
Scale
- 30 g unsalted butter (1 oz)
- 1 large leek, white part only, finely chopped
- 1 medium chopped carrot
- 5 medium potatoes, peeled and cubed into ½-inch pieces (400 g / 14 oz)
- 1.25 litres fish stock (5 cups)
- 450 g salmon fillets, skinned and cubed into 1-inch pieces (15.8 oz)
- 150 ml double cream (heavy cream) (1.7 fl oz)
- 75 g dill, roughly chopped (2.6 oz)
- Salt and pepper, to taste
Instructions
- Sauté the leek
Melt your butter in a large pot over medium heat. Once it’s bubbling, toss in the chopped leeks. Stir them occasionally and let them cook for 7-8 minutes, until soft and fragrant. Don’t rush this step—it’s where the soup starts to build its savory base. - Add the veggies and stock
Throw in the carrots and potatoes next, giving everything a quick stir. Then, pour in your fish stock until the veggies are just submerged. Bring the pot to a gentle boil, then reduce the heat and let it simmer for 10 minutes. (Quick tip: If you cut your potatoes too large, they might take longer to cook, so aim for ½-inch cubes!) - Add the salmon and cream
Gently nestle the salmon cubes into the soup and pour in the double cream. Stir carefully to avoid breaking up the salmon. Let it simmer for 3-4 minutes until the salmon is just cooked through. The key here is to keep the heat low—high heat can make the cream curdle. - Finish with dill
Stir in the roughly chopped dill and let the soup simmer for one more minute. Taste and adjust with salt and pepper. I like to add a little squeeze of lemon juice at the end for brightness, but that’s up to you. - Serve and enjoy
Ladle the soup into bowls, top with a sprinkle of fresh dill, and serve immediately. A slice of crusty bread on the side? Absolutely.
Notes
To make Lohikito even more delicious, you can serve it with slices of fresh bread or crusty bread. The bread is perfect for soaking up the creamy broth. If you are hosting guests, you can garnish each plate with a small sprig of dill and a slice of lemon on the side. It is a simple yet elegant dish.
If you plan to freeze it, leave out the cream and dill when making the soup. Freeze the base, then add the cream and dill when reheating for the freshest taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner