In past years, warm sandwiches were on the menu of every restaurant. And no reason at all. Chef Risto Mikkola’s warm salmon bread will take your tongue away.
Salmon bread glazed with Mornay sauce. Roni Lehti
One Pippuri.fi chef Risto Mikkolan One of my favorite childhood foods is warm salmon bread made by my father.
– When I lived at home as a little boy, my father sometimes used to make warm sandwiches. Ham cheese and minced meat breads were of course familiar, but salmon was also important in Oulu. My father’s feat was the salmon chapel bread, Mikkola recalls.
A piece of ripe salmon and a fried egg are placed on top of a slice of country bread with a crispy crust and soft inside. Chapel bread is also in question when a slice of palvi ham about a centimeter thick is baked on the bread. If you replace the salmon or ham with minced meat, there is opera bread.
Eat with a fork and knife
These so-called flatbreads were recently popular dishes in restaurants. They were served on warm plates (at least in the nicest places) and with a fork and knife.
– In the past, eating with your fingers in a restaurant would have been unheard of. In any case, these breads are easier to eat with a fork and knife, Mikkola states.
Salmon chapel bread becomes even more delicious with the help of a thick cheese sauce. Morney sauce is a white sauce into which strong and fatty cheese has been melted. Swiss gruyère cheese is perfect, but of course other cheeses can also be used to flavor the sauce.
The secret of Mornay sauce is the addition of heated milk to the cooked butter-flour mixture. When you add the heated milk in small batches, you get a smooth and even sauce. Roni Lehti
Do you still remember these?
Chapel bread: In a pan, fry a slice of palvi ham about a centimeter thick, about the size of the bread, or a salmon medallion about a centimeter thick for each piece of bread. Fry the egg into a bull’s eye.
Opera bread: For two loaves, take 300 g ground beef. Mix in finely chopped onion, salt and ground black pepper. Form two patties and fry them slowly in butter until cooked. Fry two eggs into bull’s eyes. Place the steak and egg on top of the bread.
Oscar bread: This is the finest and most complex of the sandwich classics. First make the choron sauce. Pound the meat slices into thin slices, roll them in wheat flour and fry them in butter until crispy. Place a slice on each piece of bread, spread the sauce over it and decorate the bread with a couple of crab tails and split asparagus.
Hunter’s bread: Spread a thick mushroom sauce over the slices. Hunter’s bread can also be a little gratin under the grill resistance.
Citrus squash
1 zucchini
Juice of 1 lemon
½ dl rapeseed oil
1 tablespoon of sugar
salt, pepper
1. Cut the pumpkin into thin strips and put them in a bowl.
2. Add the other ingredients and mix well, season with salt and pepper. Check the taste.
Mornay sauce
50 g wheat flour
50 g of butter
5 dl of milk
200 g Gruyère cheese, grated
salt
pepper
nutmeg
1. Heat the butter in a saucepan and add the flour, cook on low heat for 5 minutes. Add the warm milk in small portions and mix the mass until smooth in the bowl. Let it boil on low heat for 5 minutes. Add the grated cheese, mix the mass until smooth and season.
Salmon and bread
500 g of fresh salmon
1 fresh country bread
salt
1. Cut long slices of 1 cm thick from the bread and toast them in a dry pan.
2. Cut about 100 g of salmon into 1 cm thick, skinless pieces. Fry the salmon pieces in a hot pan.
3. Place the toasted bread slices on the baking sheet, put the salmon slices on the bread and mornay sauce on the salmon.
4. Put the breads in a 200-degree oven for 8 minutes. Serve with the tart citrus squash.
The story was originally published in November 2019.