Lohicrudo is a delicious appetizer for the Christmas appetizer table. And the best thing is that it is quite easy to do.
Lohicrudo is lightly acid-aged with citrus fruits. Wind Lindgren
Top chef Arto to Rasta salmon crudo shines both on the small Christmas table and on the eve itself. Lohicrudo means quick-marinated salmon, which in Rastaa’s recipe is acid-ripened with satsuma and lemon juices.
Try an easy recipe!
Lohicrudo, satsuma, silver onion and dill
200 g of salmon
4 satsumas
Juice of 0.5 lemon
2 tablespoons of olive oil
black pepper and salt
1 silver onion, sliced
dill
1. Squeeze the juice of two satsumas.
2. Add lemon juice, olive oil and spices. Mix thoroughly.
3. Peel two satsumas with a knife and cut them into fingertip-sized pieces.
4. Add thinly cut onion and satsumas to the broth. Mix gently.
5. Cut the salmon into thin slices and place on a plate.
6. Add the plucked dill to the broth and pour it over the portions.
7. Garnish with mayonnaise.
Dill mayonnaise
1 egg
2.5 dl cooking oil
2 tablespoons chopped dill
1 tablespoon of wine vinegar
2 tsp mustard
salt and pepper
1. Mayonnaise is made with a stick blender in a tall, narrow container.
2. Mix the oil and dill in a blender until smooth.
3. Put all the ingredients at the same temperature in a container and in about 10 seconds the mayonnaise is ready.
4. Put the mayonnaise in a piping bag.
Recipe: Arto Rastas