Whitefish tartar on Salonen’s archipelago bread snacks


Serves 6-8
Difficulty level: Easy
Preparation time: 1h
(not including: soy, nuts)

Sunborn Catering’s and Pinella’s chef Kristian Karnell created an easy whitefish tartar with pickled cucumbers and dill mayonnaise for Perheleipuri Salonen’s snacks of archipelago bread.

Pickled cucumber

½ fresh cucumber
1 dl sugar
2 dl water
3 tbsp vinegar

Whitefish tartar

200 g cold smoked whitefish
1 red onion
1 dl sour cream or crème fraîche
black pepper
3 tbsp lemon juice

Dill mayonnaise

2 dl rapeseed oil
1 bunch of dill
1 egg yolk
1 tsp white wine vinegar
1 tsp mustard
pinch of salt

6–8 Salonen’s snacks of archipelago bread
30 g whitefish roe (for garnish)

Slice the cucumber thin with a mandoline or a knife. Mix the sugar, the water and the vinegar. Mix the pickle with the sliced cucumbers and let them marinate for abt. 30 minutes.

Chop the fish and the onion into very small pieces and mix them. Add the sour cream. Season with pepper, salt, lemon juice and chopped chives.

Prepare then the dill oil. Measure out the oil into a saucepan and add the dill. Heat the dill and the oil up to abt. 50 degrees and take the saucepan away from the stove. Mix the oil and the dill in a blender until smooth and bright green, abt. 10 minutes. Strain it through a fine-mesh strainer and save the oil. Separate the white and the yolk, measure the yolk, the vinegar and the mustard into the bowl. Whip them and then add the oil in a thin stream into the mixture by whipping all the time. The mayonnaise should be relatively thick, you can regulate the thickness with the amount of oil. Season with salt.

Fry the snacks of archipelago bread crispy in the pan. You can use some butter in frying if you like, fry until the snacks become beautifully brown on the surface, let them cool, put the whitefish tartar with a spoon on the snack and finally garnish with pickled cucumber, whitefish roe and fresh dill.

Other recipes of Perheleipuri Salonen:

Further information