In Finnish stores one can find a prepared salad known as Italian salad. It is one of my favourites, and something I always like to have when we visit Finland. Although it is not a traditional part of the Christmas menu, it is something we have always served alongside the very traditional rosolli, and another less traditional beetroot salad. It is made from pasta, hence the name, with ham, peas, and various other ingredients, in a creamy dressing. My own version is not entirely like that which one can buy in Finland, but we enjoy it nonetheless. Continue reading →

Although most of the cured herrings served at the Christmas table come essentially ready to serve, one can also buy whole fillets of herrings preserved in salt and sugar that can be further prepared in various ways. These strongly flavoured fillets are the basis of many dishes, and here I provide the recipe for the preparation Riitta and I made this year. As with many such recipes, quantities are not strict. This recipe calls for soured cream, which is readily available here and convenient as we use it in several other Christmas recipes. Smetana would be more commonly used in Finland. Use either, or, indeed, crème fraîche, according to preference. Continue reading →

Rullasyltty – spiced rolled pork belly

Rullasyltty is a spiced rolled pork belly, available year round, but also a popular part of the Finnish Christmas table. The dish is particularly well known throughout Denmark and Sweden. Whilst in Finland one can readily buy the prepared dish, here we have to make it ourselves. Recipes vary as to the herbs and spices used, but we have used our own recipe for many years now and it always turns out well. Continue reading →

Gravad sea bass, cold smoked trout, and cold smoked salmon

Cured fish is, for me, the highlight of the Finnish Christmas table. Along with the ubiquitous gravad lax, we also prepare gravad sea bass, which turns out rather similar results to a fish known as siika, which is not available here. Curing and smoking is a strong part of Finnish culinary traditions, and they produce a wide range of delicious products. Being a bit fed up with the less flavoursome smoked salmon more commonly available here, I have been cold smoking at home for some years, with great results, and it is easier than one might imagine. Continue reading →