If you have ever been to the Nordics, you will be familiar with the favourite local combination of salmon and lots of fresh dill. The classic Finnish Salmon Soup is the perfect weeknight dish now that we are slowly but surely moving towards the cooler autumn temperatures.
Called Lohikeitto in local language, the classic Finnish Salmon Soup is one of various salmon-dill variations you will find across the region. It’s the perfect comfort food for cooler days, made with a creamy fish broth, potatoes, chunks of salmon and lots of fresh dill.
This dish is absolutely easy to prepare and perfect as starter or light meal.
By the way, if you happen to visit Sweden or Norway, look out for laxsoppa and fiskesuppe respectively – the local variations of the Finnish Salmon Soup.
Recipe: Finnish Salmon Soup
Serves 4
500 g fresh salmon filet, cut into small pieces
4 potatoes, cut into small pieces
2 carrots, cut into small pieces
1 leek, finely chopped
2 tablespoons butter
1 litre fish broth
1 lemon wedge
1 laurel leave
1 bunch dill, finely chopped
150 ml heavy cream
Method
In a saucepan, melt the butter over medium heat. Add potatoes, carrots and leek and gently fry for about 2-3 minutes.
Add laurel, lemon wedge and fish broth. Cook for 15-20 minutes over medium heat until the vegetables have softened.
Remove laurel and lemon wedge. Add heavy cream, salmon, and half of the dill. Continue to cook for another 2-3 minutes until the salmon has softened.
Take from the heat, season with salt, pepper, and sugar. Add the remaining dill.
Serve with fresh baguette.
Wine pairing: What wine works best with Finnish Salmon Soup
Creamy, hearty and rich, the classic Finnish Salmon Soup pairs well with full-bodied whites. A Chardonnay, Sauvignon Blanc or white Bordeaux would work best with this soup.
My pick this time has been a La Crema Monterey Chardonnay.
La Crema winery is located in the Russian River Valley in Sonoma County, California. The area is famous for its stunning redwood forests. It’s typical cool morning fog and warm, sunny afternoons make it the perfect area for excellent Chardonnay and Pinot Noir.
Founded in 1979 as La Crema Vinera, the winery was among the first making Pinot Noir in California, which remains La Crema’s flagship varietal to this day.
Initially, grapes came from vineyards located on the Sonoma Coast but from the early 2000s onwards, the winery added vineyards stretching from Sonoma Coast to Green Valley, Anderson Valley, Los Carneros and into Monterey.
The La Crema Monterey Chardonnay is a crisp, bright wine that comes with exotic aromas of baked apple, brioche, and pineapple. On the palate, flavours of Asian pear, lemon, and tangerine, followed by notes of minerality. Balanced acidity and long finish.
Carrots and Tigers 