Finnish Salmon Soup (Lohikeitto) • authentic recipe! (2024)

FAQs

Is salmon soup Finnish? ›

Salmon chowder (Finnish: lohikeitto, Swedish: laxsoppa) is a common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes, carrots and leeks. The dish is served hot, and typically seasoned with fresh dill, allspice, salt and black pepper.

This traditional Finnish soup, featuring the goodness of salmon, potatoes, and dill, is a celebration of the country's rich maritime heritage and the bounties of its pristine lakes.

We will start with Kalamojakka a Finnish Fish stew that was made by fisherman with their fresh catch. The Fins used to pride themselves on making it with only what they caught. In slimmer times when the fishing wasn't as good they would add potatoes or parsnips to fill out the stew.

This post may contain affiliate links. This easy and bright salmon soup uses simple ingredients and comes together in just over 20 minutes. Delicate, almost creamy chunks of salmon tucked in a flavor-packed broth with potatoes, carrots and fresh dill. A splash of lemon juice brings it together.

The typical dish of Savo in Eastern Finland, kalakukko (Finnish fish pie) is made of local small fishes (usually vendace or perch) baked for hours inside a dark rye bread.

The United States, the European Union, and Japan are the largest consumers of salmon. The United States consumed approximately 420,000 metric tons, while the EU consumed roughly 1.2 million metric tons. Japan accounted for about 300,000 metric tons of consumption.

"Lihamojakka, Finnish Stew with Beef, is a favorite meal at Finnish-American St. Urho Day celebrations.

the soup is light but rich in flavor and full of cooked veggies like carrots, leek, and potatoes. a great way to use salmon fillet. kids and adults love this dish.

The white stuff that oozes out of salmon is called albumin, a type of protein in the fish (other foods with albumin include eggs, beef and milk). You can't see albumin when the fish is raw—it only appears when the salmon is exposed to heat. As salmon cooks, the albumin turns from its liquid state into a semi-solid one.

It's called albumin. And it lives in your salmon whether it's cooked or not, no matter where it's from, how it's raised, or how much you paid for it. Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white.

Is Finland famous for salmon? ›

River Teno on the border between Finland and Norway is the most prolific salmon river in Europe and famed for its big salmon, weighing more than 15 kilos. The largest specimens weigh over 20 kilos.

While the choice fish tend to depend upon region, salmon is the most popular staple found throughout the entire country followed closely by herring. Other common fish include the arctic char, pike-perch, rainbow trout, vendace, and whitefish.

Generally fish soups are found in France (bourride, chaudrée), Greece, Italy (zuppa di pesce), Portugal (caldeirada), Spain (sopa de pescado y marisco, Catalonia (suquet de peix), and all the countries bordering the Mediterranean Sea.

Vichyssoise has, as its name suggests, distinctly French roots, but its soul belongs to Manhattan. The dish was created by a chef named Louis Diat, who modeled it after a beloved leek and potato soup his doting mother made him as a boy growing up in Montmarault, France.