Lohikeitto (Finnish Creamy Salmon Soup) 🐟

Method

1. 1

   Melt butter in a deep pot, soften onion and leek over medium-low 5 minutes — no browning; this soup is pale by design.

2. 2

   Add potatoes and stock, bring to a simmer and cook 10–12 minutes until the potatoes just yield to a fork. Undercook them slightly — the salmon's poaching time is the potatoes' finishing time.

3. 3

   Pour in cream and milk and bring back to a simmer. Slide in the salmon cubes in one layer. Now the two rules: do not boil, do not stir. Poach 5–7 minutes; residual heat finishes the edges.

4. 4

   Season with salt and white pepper, kill the heat, and fold in most of the dill off the flame so it stays perfumed, not cooked.

5. 5

   Ladle into warm bowls, more dill on top, lemon wedge and a slice of rye bread at the side.