May Day is a holiday where food refueling plays an important role. Risto Mikkola decided to combine all his May Day favorites.
This pizza base has the right amount of crunch. Roni Lehti
It’s important to eat well on holiday – especially if you’re also filling up on fluids.
Chef Risto Mikkola developed one of his May Day favorites. He combined potato salad, herring and roe.
Wash the peeled potato well and slice it very thinly. It would be good to use, for example, a mandolin, because a knife does not produce the same thin slices. At least not from a basic knife user.
Place the slices on the baking paper, overlapping them, so that they become a round “pizza”. First we put one in the middle and then we start building a pond around it. Oil, salt, pepper and grated cheese are added to the surface. And then into the oven.
There is so much starch in the potato that it holds the pot pizza together well. Mikkola cuts the slices with a pizza cutter and you can eat them with your fingers.
– You can use a fork and knife if you want, but this goes well as a casual picnic food eaten with your fingers.
It is by no means intended to eat just potatoes and cheese, but Mikkola puts mutton mousse and herrings on top of them.
– Everyone can use their own favorites. For me it’s dill herring. Open. This is a perfect treat for lovers of May Day dishes, Mikkola enthuses.
In addition to potatoes and herring, Mikkola’s May Day menu often includes grilled salmon and grilled asparagus.
Fill the pizza with your favorite herring. Roni Lehti
Herring potato pizza
4 large washed potatoes in 1–2 mm slices
2 tablespoons of olive oil
1 teaspoon of salt
a pinch of black pepper
50 g (about 1 dl) red Emmental grated cheese
1. Mix all the ingredients in a large bowl.
2. On the baking sheet, lay the potato slices in a circular shape, overlapping each other, with a diameter of about 20–25 cm, on top of the baking paper.
3. Stack more potatoes on the edges so that the edges don’t burn too much. Bake in the oven at 170 degrees for 8 minutes. Take the potato pizza base out of the oven and sprinkle cheese on top and bake for another 5 minutes.
Mousse
2 dl of whipped sour cream
200 g of drained porcini mushrooms
1 red onion, chopped
0.5 tsp black peppercorns
0.5 dl chopped dill
1. Combine all ingredients and mix. Put the mousse in the fridge to season for one hour.
Herring
1 pc dill herring or your favorite
1. Spread the roe mousse and herring pieces on top of the hot pizza. Garnish with sprigs of dill.
Drink recommendation
Selected as Vapu’s recommended drink, Crudo Organic Prosecco Extra Dry (€16.98) is a fresh organic sparkling wine from Italy’s Veneto.
This sparkling wine made from the Glera grape is dry, but fruity and full of aromatic flowers. Prosecco in general is an excellent partner for fish dishes and shellfish. So, the roe mousse, which is spread on top of the pizza, is a really good crowning to this whole.