Armi Mikkola
1. Appetizers
SALMON SANDWICHES
150 g cold smoked salmon, thinly sliced
300 g unripened cheese
1 dl cottage cheese
1 tsp lemon pepper
2 tbsp chopped dill
3 tbsp chopped chives
loaf of rye bread baked in a pan
lettuce leaves
fresh dill and lemon slices for garnish
Combine unripened cheese, cottage cheese and the seasonings. Spread the salmon slices as a thin carpet on a baking sheet or aluminum foil. Spread the cheese mixture in an even layer on the salmon slices. Carefully roll up the "sheet" as if making a Swiss roll. Put the roll in a freezer for about 24 hours. Take the roll out of the freezer and let it soften for a while. Cut the roll into about 1 cm thick slices while still slightly stiff.
Using a round mold take pieces of the sliced loaf in the same diameter as the salmon roll slices and put a lettuce leaf and a salmon roll slice on each bread slice. Garnish with fresh dill and slices of lemon.
2. Main course
ARCHIPELAGO PERCH
8 fairly large perch fillets
300 g mushrooms, chopped (e.g. boleti or chantarelles)
2 tbsp chopped leek
2 dl cream
2 tbsp sour cream
salt and white pepper, to taste
lemon juice
chives
butter or margarine
fresh dill
Fry the chopped mushrooms and leek in butter or margarine until done. Add cream and sour cream and let simmer until the liquid thickens. Season with salt and chives to taste. Keep the gravy hot.
Season the perch fillets with lemon juice, salt and white pepper. Quickly fry the fillets in butter or margarine.
Put one fillet on each plate with the skin side downwards. Pour some hot mushroom gravy on the fillet and top with another fillet with the skin side up. Garnish with dill. Serve with fresh new potatoes or mashed potatoes, baby carrots and a vegetable salad.
3. Desert
GARDENER'S PIE
Batter:
2 eggs
2,5 dl sugar
2 dl cream
1 dl margarine or butter, melted
2 tsp baking powder
4 dl plain flour
1 tsp cinnamon
pinch of cardamom
Filling:
½ liter apples, diced
1 tbsp confectioner's sugar
scant tsp cinnamon
3 tbsp butter or margarine, softened
100 g sugar
1 dl plain flour
Whisk eggs and sugar together until mixture is thick and creamy. Add cream and melted butter. Combine flour, cinnamon, cardamom and baking powder in a separate bowl and add to the mixture. Stir until even. Do not beat the mixture. Spread the batter into a greased baking pan.
Spread the diced apples on the batter. Sprinkle with cinnamon and confectioner's sugar. In a small bowl make the topping crust by combining sugar, flour and softened butter. Sprinkle the crust over the apples.
Bake in a preheated 200-degree C. oven for 20 to 25 minutes.
Serve with vanilla ice cream or vanilla sauce and a fresh cup of coffee.
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