Finland's national bowl: chunks of salmon and potato in a dill-flecked, lightly creamy broth. It is clean, warming and everywhere, but the market-hall versions set the standard.

Salmon soup grew from the everyday fish cookery of the Finnish lakes and Baltic coast, where the catch was simmered with potatoes, leeks and dill into a one-pot meal. The creamy version most Helsinki kitchens now serve is the modern standard, but the soup's roots are peasant and practical. Today the Old Market Hall version at Soppakeittio is treated as the city's benchmark bowl.

Where to eat Lohikeitto (salmon soup) in Helsinki

3 editor picks for Lohikeitto (salmon soup) in Helsinki, ranked by editorial score. All Helsinki signature dishes · Lohikeitto (salmon soup) across every city.

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Make it at home

Serves 440 minEasy

Ingredients

  • 500g salmon fillet, skinned and cubed
  • 600g floury potatoes, peeled and diced
  • 1 leek, sliced
  • 1 carrot, diced
  • 1 litre fish stock
  • 200ml double cream
  • 2 tablespoons butter
  • 1 large bunch dill, chopped
  • Sea salt, white pepper
  • Allspice berries (optional)

Method

  1. Melt the butter in a large pot and soften the leek and carrot for 5 minutes without colour.
  2. Add the potatoes, fish stock and a few allspice berries, then simmer until the potatoes are nearly tender, about 12 minutes.
  3. Pour in the cream and bring back to a gentle simmer.
  4. Add the cubed salmon and poach off the heat for 5 to 7 minutes, until just cooked; do not boil.
  5. Season with salt and white pepper, stir through most of the dill and rest 5 minutes before serving with the rest of the dill on top.

Editor tip. Add the salmon off the boil and let residual heat cook it, or it turns dry and the broth clouds.

Common allergens: Fish, Milk.