Scrumptious Finnish Salmon Soup from 'My Dear Kitchen in Helsinki'.

Scrumptious Finnish Salmon Soup from 'My Dear Kitchen in Helsinki'.

Aslihan Oguz is the writer behind the wonderful 'My Dear Kitchen in Helsinki' food blog. She grew up in Istanbul, then moved to Helsinki in 2010 to study for a Masters in Creative Sustainability at Aalto University. After graduation she started the company "Studio Oguz" which is connected to her blog and focuses on food and design. 

Asli tries to show food from different cultures, particularly Mediterranean cuisine, and tries to use local ingredients as much as possible, so that anyone can cook her recipes. She also showcases Finnish recipes especially for foreigners or expats living outside Finland 

"What I am ultimately trying to create is a community around food, supporting sustainable lifestyles" Asli told Nordique. "For me, food is not only functional or basic human need, but it's also social, cultural and political. I have been trying to create social gatherings around good food in my pop-up events since I started my company. This year's plan is expanding my food design company and turning it into a permanent "maker space / cafe" focusing on food."

Asli has kindly given us her special recipe for "Finnish Salmon Soup" - a delicious, rich and nutritious broth that is traditional in Finland. "I feel personally more connected to this dish beyond its general wonderful taste. Even though I always liked eating fish and soup, I never liked any fish soup until I tasted this one. This soup changed my understanding of "fish soup" completely. I am still not the biggest of fish soups in general, however, when it comes to Finnish salmon soup, I cannot get enough of it and I am almost addicted to it!" 

Lohikeitto / Finnish Salmon Soup


(Serves 4)

1 tbsp butter (or olive oil, if you prefer)
1 onion, diced
6 potatoes, peeled and cut in big cubes
500 gr. salmon (no skin), cut in cubes (not too small cubes)
1 lt fish broth (or 1 lt water and 1 fish stock cube, but I do not like those stock cubes..)
4-5 bay leaves
200 ml milk (you can use cream instead of milk if you make it creamier)
pinch of salt
pinch of black pepper
pinch of allspice (maustepippuri in Finnish)

a few sprigs of dill 

1. In a medium pot, put butter (or olive oil) and onion. Saute the onion until it is translucent.

2. Add potato, stir a bit, then add warm water just enough to cover the potatoes.

3. Set the heat to medium high, cover the lid of the pot and cook potatoes until they start getting soft, but not too soft.

4. Add salmon, stir.

5. Add fish broth and bay leaves, stir and let salmon cubes cook – it will be quite quick, about 5 minutes.

6. Once salmon is cooked, add milk (or cream), salt and spices and stir. Be careful and do not crush the soft, cooked potatoes and salmon while stirring. Once it is well mixed, take out of the heat and let it rest for 10 minutes before serving. Add fresh dill on the plates if wanted. 

For more recipes visit: My Dear Kitchen in Helsinki

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Beauty editor Susanne Barnekow

Beauty editor Susanne Barnekow