Lohekeitto (Finnish Salmon Soup)


½ stick (1/4 cup or about 50 grams) unsalted butter
1 leek, sliced (white & light green parts only)
5 cups (1,25l) fish stock (can be substituted with water)
1 lb. (450g) potatoes, cubed
1 carrot, sliced
1 lb. (about 450g) salmon fillet, de-boned, de-skinned and cut into small chunks
1 cup (250ml) heavy cream
1 cup (about 10 grams) fresh dill for garnish, finely chopped
salt and pepper to taste

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Venison with Parsnips and Chanterelles


1 venison 8-rib frenched rack
1 Tablespoon anise seed, crushed
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
2 Tablespoons olive oil

3 parsnips, peeled and cut into 2-inch cubes
3 cups whole milk
1/2 Tablespoon kosher salt
3-4 sprigs fresh thyme

3/4 pound chanterelle mushrooms
3 Tablespoons butter

2 Tablespoons aquavit
3/4 cup heavy whipping cream
1 Tablespoon juniper berries, crushed
Salt and pepper, to taste

Lingonberry preserves, for serving

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Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts

Ingredients (serves 8)

4 cups thinly sliced red cabbage
1 large Granny Smith apple, coarsely grated
1/2 cup toasted walnut halves, divided
2 tablespoons lemon juice
3 tablespoons lingonberry preserves, divided
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/4 teaspoon kosher salt
1/2 cup canola oil

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Creamy Red Cabbage and Apple Salad

Ingredients (Serves 6-8)

2 cups shredded or thinly-sliced red cabbage
2 cups shredded or matchstick-cut apples (peels left on; 2 small apples or 1 1/2 medium apples)
2 tablespoons lemon juice
1/2 cup plus 1-2 tablespoons roughly chopped toasted walnuts, divided
1/2 cup sour cream
1/4 cup mayonnaise
1/4 teaspoon kosher salt
Salt and pepper to taste

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