Finnish cuisine

Lohikeitto (creamy salmon soup)

A creamy soup of salmon, potatoes and leek, scented with dill.

Well-cooked hot dish

Lohikeitto (creamy salmon soup) — Finnish cuisine. Photograph of the dish.

Ingredients

salmon fillet
potatoes
leek
carrot
fish stock
cream
dill
allspice
salt

How it is prepared

Potatoes and vegetables cook in stock; salmon pieces and cream are added and simmered for 8–10 minutes until the fish is cooked.

Food safety with low immunity

Fish should be fully cooked: opaque and flaking easily.
Use only pasteurised milk, yoghurt, cream and cheese.
When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.

How to prepare it during treatment

The fish must be fully cooked and flake easily. Simmer the dill in the soup for a few minutes rather than adding it raw at the end; use pasteurised cream.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.

Reheating

Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.

Symptoms it may suit

Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Freshly cooked and hotmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Finland: food database →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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