Entree: Finland – Central Culinary Region – Kalakeitto (Finnish creamy fish soup with potatoes, leeks, and dill)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 lb (450 g) salmon fillet or firm white fish, skin removed and cut into 1-inch (2.5 cm) pieces, approx. usable weight
- 1 tbsp (15 ml) butter
- 1 medium leek, white and light green parts only, washed and sliced (about 6 oz / 170 g)
- 1 medium carrot, sliced, about 5 oz (140 g)
- 1 lb (450 g) waxy potatoes, peeled and cut into 3/4-inch (2 cm) cubes
- 4 cups (960 ml) fish stock or water with fish bouillon
- 1 cup (240 ml) whole milk or light cream
- 1/2 cup (120 ml) heavy cream (optional for richer soup)
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4 tsp (0.5 g) white pepper or black pepper
- 2 tbsp (8 g) chopped fresh dill, plus extra for garnish
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Instructions

1. In a large pot, melt 1 tbsp (15 ml) butter over medium heat. Add the sliced leek and carrot and sauté gently until softened, about 5 minutes, without browning.
2. Add the cubed potatoes and pour in 4 cups (960 ml) fish stock. Bring to a gentle simmer and cook until the potatoes are tender, about 10–12 minutes.
3. Reduce heat to low. Stir in 1 cup (240 ml) milk or light cream and 1/2 cup (120 ml) heavy cream if using. Heat gently—do not boil—to prevent cream from separating.
4. Add the fish pieces to the pot and poach gently in the simmering broth until opaque and just cooked through, about 4–6 minutes depending on thickness.
5. Season with 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) white pepper, and 2 tbsp (8 g) chopped dill. Stir in 1 tbsp (15 ml) lemon juice and adjust seasoning.
6. Ladle the kalakeitto into bowls, garnish with extra dill and chopped parsley if using, and serve hot with rye bread.