Lohikeitto: Finnish Salmon Soup

Step 1

Set a large pot over medium-high heat until the bottom feels warm to the back of your hand, about 60 seconds.

Step 2

Place the salmon on a cutting board and run your fingertips along the surface to feel for any small bones; pull them out with tweezers or the edge of a knife.

Step 3

Cut the salmon into roughly 1-inch cubes by slicing the fillet lengthwise into 3 long strips, then slicing each strip crosswise into 1-inch-thick pieces.

Step 4

Peel the potatoes by scraping away the skin with a vegetable peeler in downward strokes from top to bottom until completely white.

Step 5

Cut the potatoes into roughly 1-inch cubes by first slicing lengthwise from top to bottom, then slicing crosswise into 1-inch chunks.

Step 6

Peel the onion by removing and discarding the papery skin, then slice it in half from root to tip and place cut-side down on the cutting board.

Step 7

Cut the onion into roughly 0.5-inch pieces by slicing the root end into thin wedges, leaving the root intact so the onion doesn't fall apart.

Step 8

Rinse the fresh dill under cool water and pat dry with a clean kitchen towel.

Step 9

Cut the lemon in half and set aside to squeeze later.

Step 10

Pour 1 tablespoon of olive oil into the pot and tilt and rotate the pot to coat the bottom evenly.

Step 11

Add the diced onion and stir continuously with a wooden spoon for 90 seconds until the edges turn translucent and the onion releases a sharp smell.

Step 12

Pour in 3 cups of broth and stir once with the wooden spoon to combine.

Step 13

Add the diced potatoes and stir once with the wooden spoon.

Step 14

Bring the pot to a boil over medium-high heat—you'll see big rolling bubbles breaking the surface—then reduce the heat to medium-low so the soup gently simmers with small, steady bubbles.

Step 15

Simmer uncovered for 12 minutes until a fork easily pierces the potato pieces with no resistance.

Step 16

Add the salmon cubes and stir gently with the wooden spoon until all pieces are submerged in the broth.

Step 17

Simmer for 4 minutes until the salmon is opaque throughout—cut a piece in half to verify no translucent center remains.

Step 18

Pour in 0.5 cup of heavy cream and stir gently with the wooden spoon until the cream is fully mixed and the soup looks pale and silky.

Step 19

Remove the pot from the heat and stir in 2 tablespoons of fresh dill until evenly distributed.

Step 20

Squeeze the lemon half into the pot and stir once with the wooden spoon to mix in the juice.

Step 21

Ladle the soup into bowls, making sure each serving contains salmon, potatoes, and broth in equal portions.