This chip tray is guaranteed to be a hit – “Very nice to eat together”

Fish pastes and chips go well together. Pasi Liesimaa

This chip tray is a guaranteed favorite both at Christmas and in other snacking moments. It doesn’t take long to put it together if the pastes have been made in advance.

Chef Risto Mikkola notes that the chipboard is effortless, and you don’t have to work too hard on it.

– This is really nice to eat together. Just put the chip tray in the middle of the table. If you can’t find a dish big and flat enough at home, you can put the chips, for example, on a baking sheet, Mikkola advises.

Everyone can take something to eat from Pell on their own plate. Mikkola developed three different mousses to accompany the chips. In the spirit of Christmas, these little Christmas chip tray pastes have fishy flavors: exactly the roe, herring and salmon familiar from the Christmas fish table.

– Sparkling drinks go really well with them, and why not mulled wine, says Mikkola.

You shouldn’t be too fussy when choosing chips.

– I don’t recommend, for example, chili chips. This time, the best would be a good, crunchy and durable chip with a salty taste.

Another tip is that you shouldn’t put pastes on chips until just before eating. Instead, you can spread the chips well in advance on the serving dish.

Before placing the chips on offer, you can test a couple of gimmicks, which are advised in the one published a year ago In the chip book (Inch 2024).

Chips should either be frozen or heated in the oven. According to the crisp book, the taste of some crisps improves in the cold. In particular, crisps with cream cheese and onion flavor like freezing. Just an hour in the freezer enhances the flavor of these chips.

Some chips, on the other hand, are better suited to a five-minute run in a hundred-degree oven. In the oven, spices and fat rise to the surface. This gimmick is suitable, for example, for basic salted chips, which Mikkola advises to use in a chip tray.

Product inquiries: Pentik

Chip plate

Chips

Mousse

150 g of roe (e.g. whitefish, rainbow trout or grayling)

100 g unflavored cream cheese

1 dl sour cream

juice of half a lemon

half a small red onion, chopped

0.5 dl of chopped chives

2 tablespoons chopped dill

ground black pepper

(a pinch of salt if needed)

1. Mix cream cheese and whipped cream into a fluffy mass.

2. Add lemon juice, onions and dill. Carefully fold the drained roe into the mass.

3. Season with black pepper and, if necessary, salt. Leave to marinate in the refrigerator for at least 30 minutes before serving.

Herring caviar

200 g of matjessil

2 hard-boiled eggs

1 small red onion, chopped

0.5 dl sour cream

0.5 dl mayonnaise

1 tablespoon chopped dill

1 tablespoon chopped chives

0.5 tsp black pepper

1. Chop the herring fillets, eggs and onion into very small cubes.

2. Mix in sour cream, mayonnaise and herbs. Season with pepper. Let it season in the fridge for at least an hour, and the flavors will even out.

Warm smoke mousse

200 g warm smoked salmon

1 dl unflavored cream cheese

0.5 dl mayonnaise

0.5 dl sour cream

juice of half a lemon

2 tablespoons of chopped dill

1 tablespoon chopped chives

black pepper to taste

1. Remove the skin and bones from the salmon, if there are any. Put the salmon in a bowl and shred with a fork.

2. Add cream cheese, sour cream and lemon juice. Mix until smooth. If you want, you can leave small accidents in the salmon. Stir in dill and chives.

3. Season with black pepper. If necessary, you can add salt, but warm smoked salmon may already be salty.

4. Let the mousse set in the fridge for at least 30 minutes before serving.

Drink recommendation

This perennial Spanish favorite cava does not disappoint when served as an aperitif. The popularity of sparkling wine Villa Conchi Cava Brut Selección (€14.48) is based on its freshness and aromatic fruitiness: ripe apple, mild lemon and a little toastiness. The dry and fresh aromatic taste is accompanied by soft bubbles and a slightly melony aftertaste.