Juhannusmenu: Pikkuherkkuja ja Raikkaita Juomia
recipe

Preparation Time: 60 minutes
Serving Size: 4-6 people

Ingredients:

- 1 liter grapefruit juice
- 200 ml rum
- Fresh thyme
- 400 g fresh strawberries
- 200 g soft goat cheese
- 1 baguette
- 500 g whitefish (or other fish)
- 1 grilling plank
- 300 g fresh pineapple
- 1 red onion
- 1 bell pepper
- 500 g new potatoes
- 200 g olives
- 2 tablespoons fresh rosemary
- 100 g potato chips
- 200 g radishes
- 2 carrots
- 3 spring onions
- 200 g pea shoots
- 200 g rhubarb
- 250 g fresh strawberries (for topping the cheesecake)
- 250 g mascarpone
- 100 g sugar
- 4 eggs
- 200 g pistachio meringues

Instructions:

1. Prepare the grapefruit-thyme punch by mixing grapefruit juice, rum, and fresh thyme. Chill before serving.
2. Slice the baguette and lightly toast the pieces. Serve with strawberries and goat cheese.
3. Grill the whitefish on the plank until cooked through and beautifully colored.
4. Make skewers by threading pieces of fish, pineapple, bell pepper, and red onion. Grill until done.
5. Boil the new potatoes in salted water. Serve with olives and rosemary.
6. Prepare a summer salad by mixing sliced radishes, carrots, spring onions, strawberries, and pea shoots.
7. For the cheesecake, mix mascarpone, sugar, and eggs. Add rhubarb and bake in the oven at 180°C (350°F) for about 30 minutes. Top with strawberries.
8. Assemble the rhubarb trifle in a large glass jar: layer pistachio meringues, mascarpone mix, and strawberry-rhubarb compote.

Nutritional Information (per serving):

Calories: 350 kcal
Protein: 8 g
Carbohydrates: 45 g
Fat: 15 g
Fiber: 3 g

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