Itsenäisyyspäivän Kalapöytä
recipe

Description: This delicious fish spread combines various fish products and tasty sauces, offering a delightful experience for your celebration.
Preparation time: 1 hour
Serving size: 6-8 people

Ingredients

- Nieriämousse
- 400 g cooked, deboned neriä fillet
- 200 ml crème fraîche
- 2 tbsp lemon juice
- 1 tsp salt
- ½ tsp black pepper
- 100 ml fresh herbs (e.g., dill and parsley)
- Graavisiika
- 400 g whitefish fillet
- 50 ml sugar
- 50 ml salt
- 1 tbsp dill
- Kylmäsavulohi
- 300 g cold-smoked salmon
- Sinappiasilakka
- 300 g herring
- 3 tbsp mustard
- 2 tbsp honey
- 1 tbsp vinegar
- Portviinisillä Kirjolohenmäti
- 200 g rainbow trout roe
- 1 red onion, finely chopped
- 50 ml chives, finely chopped
- 200 ml sour cream
- Katkarapusalaatti
- 300 g peeled shrimp
- 100 ml mayonnaise
- 50 ml sour cream
- 1 tbsp lemon juice
- ½ cucumber, diced
- Salt and pepper to taste

Instructions

1. Prepare the neriämousse: Blend all ingredients in a food processor until smooth. Transfer mousse to the refrigerator to firm up for about 30 minutes.
2. Graavisiika: Mix sugar, salt, and dill. Rub the mixture onto the whitefish fillet and wrap tightly in plastic wrap. Let it cure in the refrigerator for at least 12 hours.
3. Make the sinappiasilakka: In a bowl, mix mustard, honey, and vinegar. Add the herring and stir well. Allow to marinate in the refrigerator for about 1 hour.
4. Prepare portviinisillä kirjolohenmäti: Combine all ingredients in a bowl and let sit in the refrigerator to marinate for about 30 minutes.
5. Make the katkarapusalaatti: In a bowl, mix shrimp, mayonnaise, sour cream, lemon juice, and cucumber. Season with salt and pepper. Let it sit in the refrigerator for about 30 minutes.
6. Serving: Arrange all fish products beautifully on a platter. Serve the neriämousse with bread and enjoy with wine.

Nutritional Information (per serving)

- Energy: 350 kcal
- Protein: 25 g
- Carbohydrates: 10 g
- Fat: 20 g
- Fiber: 2 g

Reviews: 3.19 (3412 reviews) ★★★★★ share