Finnish Fish Stew (Lohikeitto), Creamy Salmon Soup

Finnish fish stew, or lohikeitto, is a creamy salmon soup from Finland made with potatoes, leek, broth, cream, and plenty of dill. Gentle simmering keeps the salmon tender, while the potatoes give the broth body; versions vary by household, but the dish is usually served hot with bread.

Ingredients

2 tablespoons (28 g) unsalted butter
1 medium leek, about 5 ounces (150 g), white and light-green parts only, rinsed well and thinly sliced
1¼ pounds (570 g) waxy potatoes, such as Yukon Gold or red potatoes, peeled if desired and cut into ¾-inch (2 cm) cubes
6 cups (1.4 L) low-sodium fish stock or mild vegetable broth
1 bay leaf
¼ teaspoon (0.5 g) whole allspice berries, lightly crushed; or use ⅛ teaspoon (0.3 g) ground allspice
1½ pounds (680 g) skinless salmon fillet, pin bones removed and cut into 1-inch (2.5 cm) chunks
1 cup (240 ml) heavy cream
½ cup (15 g) loosely packed fresh dill, finely chopped, plus a little more for serving
¾ teaspoon (4 g) fine salt, plus more to taste; use less initially if your broth is salted
¼ teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (15 ml) lemon juice, optional, for serving

Instructions

Prepare the ingredients. Rinse the sliced leek carefully, since grit can hide between its layers. Cut the potatoes into even pieces so they soften at about the same rate. Check the salmon for pin bones, remove any with clean tweezers, and cut the fish into chunks. Keep the salmon chilled while you start the soup.
Soften the leek. Melt the butter in a large, heavy-bottomed pot over medium heat. Add the leek and cook for 5 minutes, stirring occasionally, until softened but not browned. If it begins to stick or color, lower the heat and add a spoonful of broth.
Simmer the potatoes. Pour in the stock and add the potatoes, bay leaf, crushed allspice, salt, and pepper. Bring the liquid to a gentle simmer, which should take about 3 minutes, then cook for 12 minutes. Stir once or twice and keep the heat low enough that the broth bubbles gently rather than boiling hard. The potatoes should be almost tender when pierced with a knife.
Cook the salmon gently. Add the salmon chunks and stir carefully once to distribute them through the pot. Simmer gently for about 6 minutes, adjusting the heat as needed; avoid vigorous boiling, which can break up the fish. Check the center of the largest chunk with a food thermometer. USDA FSIS guidance sets the safe minimum internal temperature for fish at 145°F (63°C). The flesh should also look opaque and separate easily into flakes.
Finish with cream and dill. Remove and discard the bay leaf. Stir in the cream and chopped dill, then warm the stew for 2 minutes without letting it boil. Taste the broth and add more salt or pepper if needed. If you like a brighter finish, stir in the optional lemon juice just before serving, or offer lemon wedges at the table.
Serve while hot. Ladle the stew into warm bowls, making sure each serving gets salmon, potatoes, leek, and broth. Scatter extra dill over the top. If the soup thickens while it stands, loosen it with a small splash of warm broth or water.

Tips

Choose a potato that holds its shape. Waxy potatoes, including red potatoes and Yukon Golds, stay intact in soup. Russets work in a pinch, but they break down more readily and make the broth thicker and less clear.
Use a mild liquid. Fish stock is traditional in spirit, but a mild vegetable broth is a useful, easy-to-find substitute. Strong seafood stock can overpower the salmon, and a highly salted broth can make the finished stew too salty; taste before adding the full amount of salt.
Keep the heat gentle after adding fish. Salmon cooks quickly and can turn dry or fall apart if it boils hard. Add it only after the potatoes are nearly tender, and check the thickest piece with a thermometer rather than relying only on the timer.
Make the leek substitution thoughtfully. If you cannot find a leek, use 1 medium yellow onion (about 150 g), thinly sliced. It gives a slightly sharper, sweeter onion flavor, so cook it until soft and keep the rest of the seasoning simple.

Serving Suggestions

Serve lohikeitto as a filling lunch or a light supper. Rye bread is a classic companion in Finland and is especially good for dipping into the creamy broth; dark whole-grain bread or a crusty loaf also works. Put butter, lemon wedges, and a small bowl of extra chopped dill on the table so everyone can finish their bowl to taste. Because the stew already includes potatoes, it usually needs no additional side dish, though a crisp green salad or sliced cucumber can provide a fresh contrast.

For a simple meal plan, serve modest bowls with bread at lunch, or offer larger portions as the main course at dinner. The soup is best soon after it is made, while the salmon is tender and the potatoes still hold their shape. If serving a crowd, keep the pot warm over very low heat only briefly; do not leave it simmering for an extended period, as the fish will continue to cook.

Variations

Use another firm fish: Replace the salmon with an equal weight of skinless Arctic char or a firm white fish such as cod. Cod has a milder flavor and may break into larger flakes, so stir gently and check its temperature in the thickest piece. The same safe minimum of 145°F (63°C) applies to fish.

Make it lighter: Substitute half-and-half for the heavy cream. The broth will be less rich and a little thinner; warm it gently and avoid boiling, since lower-fat dairy is more prone to separating. You can also use a mix of ½ cup (120 ml) cream and ½ cup (120 ml) whole milk for a middle ground.

Add a carrot: For a slightly sweeter, more colorful stew, add 1 medium carrot (about 85 g), peeled and diced, with the potatoes. This is a practical home variation rather than a required ingredient. Keep the pieces small so they soften along with the potatoes.

Adjust the allspice: Allspice gives the broth a subtle warm note, but it should not dominate. Omit it if you prefer a cleaner dill-and-salmon flavor, or use a pinch of ground allspice instead of whole berries. If using whole berries, remember to remove them along with the bay leaf before serving.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. Keep the stew refrigerated for 3–4 days. The potatoes will continue to absorb broth, and the salmon may become a little firmer, so the texture will be best on the first day.

Reheat only the portion you plan to eat, either in a saucepan over low to medium-low heat or in a microwave-safe bowl in short intervals, stirring gently. Add a splash of broth, water, or milk if the soup has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, and avoid bringing the whole pot to a rolling boil. For longer storage, freeze airtight portions for up to 2 months; expect the cream-based broth to separate slightly after thawing. Thaw in the refrigerator and reheat gently, stirring to bring the broth back together as much as possible.

Frequently Asked Questions

What is Finnish fish stew called?
Lohikeitto is the Finnish name commonly used for creamy salmon soup. “Lohta” refers to salmon and “keitto” means soup. Recipes differ in the proportions of cream, dill, potatoes, and allspice, so there is no single household version that everyone follows.

Can I use frozen salmon?
Yes. Thaw it fully in the refrigerator before cutting it into chunks, then pat it dry so excess water does not dilute the broth. Add the thawed fish at the same stage as fresh salmon and cook until the center reaches 145°F (63°C). Avoid adding frozen chunks directly to the pot, since they lower the temperature and make the cooking time less predictable.

Can I make the stew ahead?
You can prepare the leek and potatoes in advance, but the best texture comes from cooking the salmon shortly before serving. If making the whole pot ahead, cool and refrigerate it promptly, then reheat gently to 165°F (74°C). The fish may be less delicate after reheating, and the potatoes may soften further.

Why did my cream separate?
A hard boil can cause cream to separate, particularly if the broth is acidic or the dairy is lower in fat. Once you add cream, keep the soup at a gentle heat and warm it only until hot. If it has separated, gentle stirring may improve its appearance, though it may not become completely smooth again.

Can I make Finnish fish stew without cream?
Yes. For a less rich broth, leave the cream out and add a little extra stock, or stir in a small amount of milk at the end. The result will be lighter and less silky than the creamy version. Warm milk gently and do not boil the soup after adding it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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