Potato salad plays an important part in New Year’s feasting.
New Year’s is a celebration that the whole world celebrates. Chef Risto to Mikkola the change of the year is one of his favorite parties.
– I like the New Year a lot. I’ve been interested in sparklers and rockets since I was a little boy. I admit frankly that I’m a rocket man, Mikkola laughs.
However, the family dog has restrained the banging of Mikkola’s rockets, he does not want to startle the animals.
Christmas celebrated last week has taken its toll even on the chef. You have cooked so much for Christmas that you want to take it easy in the New Year.
– Many people buy knick-knacks and potato salads directly from the store. And there’s nothing wrong with that, Mikkola states.
However, if you want to invest a little, you should at least make the potato salad yourself. This time Mikkola’s recipe has, in addition to potatoes, egg, onion and cream cheese sauce.
Along with the cream cheese, the sauce has mayonnaise and lemon. Mikkola states that mayonnaise and sour cream make a suitably fresh and rich sauce, which does not lack flavor. It has both creaminess and acidity.
– I cook the potatoes with their skins on, so that the potato’s own flavor is best preserved. I only peel the potatoes when they have cooled down a bit. The egg gives the salad softness and protein.
A new form of fish
The dill potato salad is accompanied by pastrami, which this time is made from salmon. Usually, pastrami is made from beef. Pastrami means pressed meat and is often used between sandwiches. Pastrami meats have been appearing more and more frequently on the deli shelves in stores in recent years.
– Fish pastrami can also be made from whiting, turbot or rainbow trout, advises Mikkola.
The fish needs light salting, browning the surfaces in a pan, spinning in the spice mixture, wrapping, rolling and finally freezing.
There is no rule when combining spices with Mikkola. According to it, you can add spices that taste good to you.
– Then we just pour a good wine and enjoy.
Potato salad definitely belongs on the New Year’s table. Pasi Liesimaa
Salmon pastrami and dill potato salad
400 g salmon (thicker piece in the middle)
1-1 ½ tablespoons of sea salt
Spice mix:
1 tsp ground black pepper
1 tsp paprika powder
2 teaspoons of cracked rose pepper
1 teaspoon cheese cumin
2 teaspoons of sesame seeds
Grated rind of 1 lemon
1 tablespoon chopped dill
1. Pick the rods from the salmon and remove the skin. Salt the salmon piece all over. Put the salmon in a plastic bag and leave it in the cold for about an hour.
2. Wipe the excess salt off the fish with a paper towel. Cut the salmon lengthwise into three or four pieces.
3. Quickly color the entire surface of the salmon in a hot frying pan without fat, so that the salmon pieces brown beautifully on all sides.
4. Mix all the spices on a flat plate. Roll the salmon pieces in the spice mixture.
5. Wrap each piece separately in plastic wrap and shape it into a round, oblong roll. Put the rolls in the freezer to season for about 2 hours or until the next day.
6. Cut the plump salmon into thin slices and place the salmon slices on a platter.
Dill potato salad
800 g firm potatoes
half a small red onion
1 dl chopped fresh dill
0.5 dl of chopped chives
half a cucumber
2 tablespoons capers (rinse lightly if they are very salty)
2 boiled eggs in blocks or cubes
Cream cheese sauce:
2 dl cream cheese
2 dl mayonnaise
2 tablespoons dijon mustard
2 teaspoons of lemon juice
1 teaspoon of sugar
0.5 tsp of salt
black pepper to taste
1 tablespoon of good olive oil
0.5 tsp of grated lemon peel (optional, brings celebration and freshness)
1. Boil the potatoes in salted water until just cooked. Drain and let cool to lukewarm. Peel if necessary and cut into bite-sized pieces.
2. Cut the cucumber into small cubes or thin half moons. Chop the onion, dill and chives.
3. Mix the sauce. Combine sour cream, mayonnaise, mustard, vinegar/lemon juice, sugar, salt, pepper, oil and, if desired, lemon zest.
4. Put the potatoes in a bowl, add the cucumber, capers and herbs. Pour the sauce over and mix carefully so that the potatoes do not break.
5. Allow to season in the refrigerator for at least 45–60 minutes before serving.
Try this wine with fish dishes. Start
Drink recommendation
Zenato Lugana San Benedetto (€18.98) is a medium-bodied, lightly fruity white wine from Zenato’s family farm, south of Lake Garda. The rather rich taste of this Italian is tinged with minerality and gentle honey – a perfect pair for fish dishes.