55 min
Portuguese Bacalhau à Brás with Olives & Parsley
Flaked salt cod, sweet onion and crisp matchstick potatoes fold into softly set eggs, then finish with black olives and parsley for a classic Lisbon-style supper.
Photo: Tuijasal / Wikimedia Commons · CC BY-SA 3.0
Seafood
Finnish Lohikeitto with Salmon, Potatoes & Dill
Salmon cooks gently in a leek-and-potato broth enriched with cream, fresh dill and allspice for a restorative Nordic soup that reaches the table in under an hour.
Directions
Sweat the leeks
Melt butter in a heavy 5-quart pot over medium-low. Add leeks and carrots with 1/2 teaspoon salt and cook 6 to 8 minutes, stirring, until softened but not browned.
Simmer the potatoes
Add potatoes, stock, allspice and bay leaves. Bring to a boil, reduce to a steady simmer and cook partially covered for 12 to 15 minutes, until a potato cube is nearly tender but still holds its shape.
Poach the salmon gently
Season salmon with 1/2 teaspoon salt. Lower the heat so the broth barely simmers, add salmon in one layer and cook 4 to 6 minutes without vigorous stirring. Check several thick pieces; each must reach 145°F.
Enrich without boiling
Stir in cream and half the dill. Warm over low heat for 2 to 3 minutes until steaming, but do not boil. Remove allspice berries and bay leaves.
Balance and serve
Stir in lemon juice, pepper and the remaining 1/2 teaspoon salt, then taste. Ladle the golden creamy broth with visible salmon, potatoes, carrot and leek into bowls as photographed. Finish with remaining dill and serve with rye bread.
Why this works
Why it worksPotatoes cook before salmon enters, allowing the fish to poach briefly rather than break apart during a long simmer.
Why it worksCream is added over low heat after the salmon is safe, reducing the chance of scorching or curdling.
Why it worksWhole allspice and fresh dill bring traditional Nordic fragrance while lemon keeps the rich broth lively.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonHeavy 5-quart soup potSteady heat brings potatoes to tenderness, then holds the salmon and cream at a bare simmer.See current options →
Compare on AmazonInstant-read thermometerCheck several thick salmon pieces for 145°F without overcooking the entire pot.See current options →
Compare on AmazonFish-bone tweezersA precise grip removes hidden pin bones cleanly before the salmon is cut into soup-size pieces.See current options →
Swaps & notes
Easy swaps
- Arctic char or skinless steelhead trout can replace salmon with the same 145°F target.
- Use half-and-half for a lighter broth; avoid boiling because lower-fat dairy separates more readily.
- Waxy red potatoes can replace Yukon Golds and retain a slightly firmer shape.
Cook notes
- Rinse between leek layers after slicing to remove hidden grit.
- Remove salmon pin bones with clean tweezers before cutting the fillet.
- Keep the liquid at a bare simmer after adding salmon; hard boiling breaks the fish into dry flakes.
- Fish must reach 145°F in the thickest pieces; leftovers should reach 165°F.
- Fish stock varies in salt, so reserve the final seasoning until the cream is incorporated.
Storage
Cool in shallow containers within 2 hours and refrigerate for up to 3 days. Reheat gently on the stovetop to 165°F without boiling so the salmon remains tender. Freezing is not recommended because potatoes become grainy and cream may separate.
Questions
Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator, pat dry and cut evenly before poaching. Do not add frozen blocks directly because the potatoes would overcook before the center reaches 145°F.
Why did my cream separate?
The soup probably boiled after the cream was added. Remove the pot from high heat, use full-fat cream and warm it only until steaming.
Can I make the soup ahead?
For the best texture, prepare the soup through the potato stage, chill it, then reheat and poach fresh salmon before adding cream and dill.
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Finnish Lohikeitto with Salmon, Potatoes & Dill
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1. Sweat the leeksMelt butter in a heavy 5-quart pot over medium-low. Add leeks and carrots with 1/2 teaspoon salt and cook 6 to 8 minutes, stirring, until softened but not browned.
2. Simmer the potatoesAdd potatoes, stock, allspice and bay leaves. Bring to a boil, reduce to a steady simmer and cook partially covered for 12 to 15 minutes, until a potato cube is nearly tender but still holds its shape.
3. Poach the salmon gentlySeason salmon with 1/2 teaspoon salt. Lower the heat so the broth barely simmers, add salmon in one layer and cook 4 to 6 minutes without vigorous stirring. Check several thick pieces; each must reach 145°F.
4. Enrich without boilingStir in cream and half the dill. Warm over low heat for 2 to 3 minutes until steaming, but do not boil. Remove allspice berries and bay leaves.
5. Balance and serveStir in lemon juice, pepper and the remaining 1/2 teaspoon salt, then taste. Ladle the golden creamy broth with visible salmon, potatoes, carrot and leek into bowls as photographed. Finish with remaining dill and serve with rye bread.