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Kalakeitto (Finnish Salmon Soup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 minutes
Prep
25 minutes
Cook

Ingredients

  • 400 g (14 oz) Salmon fillet, skinned, cubed
  • 400 g (14 oz) Potatoes, peeled and diced
  • 1 medium Onion, diced
  • 1 medium Carrot, diced
  • 1 litre (4 cups) Fish or vegetable stock
  • 250 ml (1 cup) Whole milk or single cream
  • 20 g (1 1/2 tbsp) Butter
  • 4 Allspice berries
  • 3 tbsp Fresh dill, chopped
  • to taste Salt and white pepper

Method

  1. Melt the butter in the pot and soften the onion and carrot over medium heat for 4-5 minutes.
  2. Add the potatoes, stock and allspice berries, bring to a boil, then simmer for 12-15 minutes until the potatoes are just tender.
  3. Add the salmon and simmer gently for 4-5 minutes until just cooked through.
  4. Stir in the milk or cream and heat through without boiling.
  5. Season with salt and white pepper, stir in the dill, and serve hot.

Introduction: Kalakeitto is a creamy, gentle salmon and potato soup found along Finland’s coasts and lakesides, built for cold days and relying on simplicity rather than heavy seasoning to let the fish shine.

Cultural Background: Kalakeitto is a creamy, gentle salmon and potato soup found along Finland’s coasts and lakesides, built for cold days and relying on simplicity rather than heavy seasoning to let the fish shine. It is a favourite at harbour restaurants and home kitchens alike, often finished with a generous handful of fresh dill.

Tips: Add the salmon last and keep the heat low so it stays tender rather than turning rubbery. Fresh dill stirred in at the end keeps its bright flavour and colour.

Variations: Use smoked salmon for part of the fish for a deeper, smokier flavour. Swap salmon for a firm whitefish such as pike-perch.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently over low heat, stirring, without letting it boil hard.

FAQs:

Q: Can I make it dairy-free?

A: Yes, substitute the milk or cream with a light oat cream and it will still be rich and satisfying.

Q: Why allspice in a fish soup?

A: Allspice berries are a classic Nordic seasoning for fish dishes, lending warmth without overpowering the salmon.

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