SALMON AND POTATO CHOWDER (LOHIKEITTO) Traditional Finnish Soup 🇫🇮

salmon

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is lower in calories and canned salmon is more affordable.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk offers a dairy-free option while maintaining creaminess.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more convenient and parsley is a budget-friendly herb.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water + seasoning

Vegetable stock is lighter and water with seasoning is cost-effective.

Prep the salmon by removing the skin and cutting it into 120 grams pieces.

Add 2 cups of water to a pot and bring to a boil.

Add potatoes to the boiling water and let them steam.

Add cream to the pot and simmer until the mixture thickens.

Add salmon belly to the pot along with 2 tablespoons of salt and black pepper.

Cook until the salmon is done and the chowder thickens.

Poach an egg in slightly boiling water with 2 cups of vinegar and a pinch of salt for 4 minutes.

Fry the salmon, skin side down, seasoning with salt and pepper until crispy.

Plate the chowder and top with the fried salmon, poached egg, paprika, and fresh coriander.

Squeeze lime over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens