Loikeitto salmon potato soup

Updated at: Sat, 12 Oct 2024 16:34:47 GMT

Step 1

1. Cut 750g of peeled potatoes into cubes, and slice some fresh carrots along with a leek, including the green terminal part.

Step 2

2. In a non-stick pot, prepare a cooking base made of 50% vegetable oil (to your liking; I used sunflower oil) and flavorful butter. I prefer German or Irish butter.

Step 3

3. Sauté the potatoes, carrots, and leek over high heat, stirring well and adding salt and black pepper to taste.

Step 4

4. After about 10 minutes of sautéing, pour in approximately 1 liter of fish broth (I made mine by boiling a salmon head with onion, carrot, celery, and a pinch of salt).

Step 5

5. Cover and let it cook on low heat for about 40-45 minutes.

Step 6

6. Cut around 250g of fresh salmon (either a steak or fillet) into cubes.

Step 7

7. Add the cubed salmon and 200mL of fresh cream (either fresh or UHT).

Step 8

8. Cook for 10 to 15 minutes over medium heat, stirring gently but carefully to avoid breaking the salmon cubes.

Step 9

9. Serve with fresh dill and, if you like, a bit of sour cream.

Step 10

If you want an even thicker and creamier texture, you can add a teaspoon of cornstarch dissolved in half a glass of lukewarm water. Cornstarch is a thickener and will make your soup even more hearty without altering the flavors

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