A small starter made with traditional "archipelago bread" common on Finland's south-west coast. Added recipe as a comment 🙂
by DockerWho
A small starter made with traditional "archipelago bread" common on Finland's south-west coast. Added recipe as a comment 🙂
by DockerWho
2 Comments
Congratulations on your achievement!
With your first post on EuropeEats we’ve upgraded your status to an official chef. To reflect this, your boring old grey flair **Finnish Guest** was replaced with the elusive golden flair **Finnish Chef**.
Keep up your work by contributing quality content: it will certainly inspire others!
Just so you know: I think your name has a much better vibe to it than the automatically generated ones. It’s wise to question an auto-generated proposal rather than just accept it. I mean, everybody including me could come up with a random combination like Neutral-Area-9328. You, however! Well done! 🏷
_I am just this sub’s unpaid house elf, and this action was performed automatically. If you like it I’m happy._
Recipe:
1 part salt cured salmon (“gravlax”), finely chopped
1 part smetana
0.5 part red onion, finely chopped
0.5 part dill
white pepper, salt, lemon juice to taste
Mix everything together and let it stay in fridge overnight. Serve as a starter with dark, slightly sweet bread.