Lohikeitto with Smoked Salmon and Capers
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Ingredients
- 250 g salmon fillets
- 100 g smoked salmon
- 350 g waxy potatoes
- 1 leek
- 700 ml fish stock
- 150 ml double cream
- 2 tbsp capers
Nutrition (per serving)
- Calories
- 426 kcal
- Protein
- 23.1 g
- Carbohydrate
- 16.7 g
- of which sugars
- 2.7 g
- Fat
- 29 g
- of which saturates
- 13.6 g
- Fibre
- 2.5 g
- Salt
- 3.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced leek in a splash of oil for 5 minutes until softened.
- 2
Add the diced waxy potatoes and fish stock, bring to a simmer and cook for 12-15 minutes until the potatoes are tender.
- 3
Stir in the double cream and bring back to a gentle simmer.
- 4
Cut the fresh salmon into chunks and lower into the soup. Poach for 5-6 minutes until it flakes easily.
- 5
Stir in the chopped smoked salmon and capers, warm through for 1-2 minutes and serve.
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