This Christmas, festive and delicious potato fritters and various fish fillings will be delightful on the table. Try these Martto’s tested fish recipes. Easy, delicious and reasonably priced!
Beetroot-engraved rainbow salmon is a spectacular option for the Christmas table. Martha
For many, fish is an important part of the Christmas table. A spectacular fish table is created inexpensively, especially by utilizing herrings and herrings. You can get both at a reasonable price before Christmas.
– In the end, herring and herring instructions are also quite simple and easy to make yourself. As long as you take care of the cleanliness of the tools and jars and follow the instructions, making fish is not difficult at all, says Marttoten’s development manager Taru Karonen.
You can also get herring already filleted at the fish counter for a reasonable price, if filleting yourself sounds difficult. On the other hand, the easiest way to make your own herring is to choose a lightly salted herring fillet from the shelf.
– You should look carefully at the soaking instructions on the package to make sure the herring doesn’t get too salty, advises Karonen.
Herring and herring are always accompanied by sour milk products, such as sour cream or cream cheese. Karonen also recommends trying Turkish yogurt.
– Herrings made with sour milk products are nice on a plate, but they also go particularly well on bread.
Gravia from rainbow trout
Karosen In our own Christmas table, for years, potato-based flatbreads have been baked for the Christmas meal, which are served with cold fish or vegetable fillings. Karonen recommends trying potato pancakes or blinis at the Christmas table this year, because they are easy to make and also inexpensive.
Letuts are suitable for the appetizer table, but they can also be used as a Christmas main course.
Karonen recommends sour milk-based herrings and herrings for fillings, but also gray salmon, which is an essential part of Christmas in many families.
– Domestic rainbow salmon should be preferred as a gray salmon, which is durable and more affordable than Norwegian salmon. With a thinner rainbow salmon fillet, it is also easier to estimate the amount of salt.
Karonen’s favorite is gravy fish seasoned with orange peel and rose peppers.
– Salt and a little sugar are first added to the fillet, then orange peel is grated and rose pepper is added.
Roe or the vegetable version of roe, which is made from seaweed, is also a good addition to the leeks.
In the store, you shouldn’t miss the canned goods section either. Domestic sustainable fish can be found there in abundance, preserved in various oils.
– A delicious paste on top of the buns is made from smoked buns by mixing the buns with sour cream and chopping onions and herbs. It is definitely worth using domestic canned fish more in everyday life, says Karonen.
You can find recipes for wonderful fish delicacies here:
Beet-engraved rainbow trout
(8 servings)
500 g of fresh rainbow salmon fillet
about 2 tablespoons of coarse sea salt
1 teaspoon of sugar
1 teaspoon of ground black pepper
1 small boiled beetroot
In addition:
butter paper
plastic bag
1. Place the fish fillet on butter paper with the skin side down.
2. Sprinkle salt, sugar and ground black pepper on top
3. Peel the beetroot and grate it finely. Spread the grater over the fish.
4. Wrap the fish in butter paper and seal in a plastic bag.
5. Let the fish season in the refrigerator for a day. You can put a light weight on top of the fish.
6. The next day, scrape off the grated beetroot and spices from the surface of the fish.
7. Cut thin diagonal slices from the fish so that the meat comes away from the skin.
Recipe: Martas
Christmas herrings
(8 servings)
1 kg of herring or 500–600 g of herring fillets
4 dl of water
3 tablespoons of brandy vinegar
1 teaspoon of salt
Seasoning broth:
2.5 dl of water
1 dl apple cider vinegar
1.5 dl of sugar
1 teaspoon of salt
1 teaspoon whole allspice
2 whole cloves
1 cinnamon stick
2 sprigs of fresh rosemary
1 red onion
3 tablespoons of cranberries or lingonberries
1. Peel the herrings (unless you bought fillets).
2. Mix water, vinegar and salt together.
3. Put the herring fillets in vinegar water and keep in the fridge for about six hours.
4. Drain the fillets. If you want, you can remove the skin from the fillets.
5. Measure the water, vinegar, all the spices and half of the rosemary into the pot. Bring the mixture to a boil and set aside to cool.
6. Peel and slice the onion.
7. Mix the herring fillets, onion slices and cranberries in a bowl.
8. Pour the seasoning broth over the herring fillets and cover the dish with a lid or plastic wrap.
9. Let the fillets season in the cold for about a day.
10. Garnish the fillets with fresh rosemary. Serve with blinis or as an appetizer on the Christmas table.
Recipe: Martas
Garlic herrings
(8 servings)
2 lightly salted herring fillets
1 small onion
1 tablespoon of oil
2 cloves of garlic
1 dl mayonnaise
1 dl of Turkish yogurt
1 teaspoon of black pepper
2 tbsp chopped chives
1. Rinse the herring fillets in cold water. Soak according to the instructions on the package.
2. Dry the fillets with a paper towel and cut into slices 1–2 centimeters wide.
3. Chop the onion and fry it for a while in a frying pan in oil.
4. Chop the garlic cloves and add to the pan. Continue frying for a couple of minutes. Let it cool.
5. Mix together the herring slices, onion mixture, mayonnaise, yogurt and pepper.
6. Check the taste and let it season in the fridge for a while.
7. Sprinkle chives on top of the herring when you serve it.
Recipe: Martas
Potato chips
Jenni Gästgivar / Iltalehti
500 g floury potatoes
2 dl whipping cream
3 eggs
50 g wheat flour
salt
butter for frying
1. Boil the potatoes until cooked in well-salted water. While the potatoes are cooking, separate the yolks and whites from the eggs. Whip the egg whites into a foam. Press the boiled potatoes through a strainer so that you get as smooth a potato crust as possible.
2. Mix all the ingredients, including the egg yolks, together to form a flat dough. You should add the egg white foam last, in small batches, among the others.
3. Heat the frying pan and let the butter melt in it. Fry the patties until cooked on both sides so that they get a nice color.
Recipe: Antti Räisänen, Food Market Herkku Bistro