This year, the most inventive novelty on the Christmas table comes from the hotel Marski’s kitchen.
Salmiakki goes surprisingly well with herring. Wind Lindgren
This year’s Christmas lunch at the Marski by Scandic hotel in Helsinki’s Paraatipaika has a real Finnish specialty. Among the fish on the Christmas buffet, the sea buckthorn-Salmiaki herring decorated with straitjackets immediately catches the eye.
The novelty developed by the kitchen staff is related to the hotel’s finnfulness theme, which aims to offer guests an experience of authentic Helsinki and Finnishness in insightful ways. The combination of the necklace with the traditional herring on the Christmas table is undoubtedly an attention-grabbing detail.
– Yes, this might become a hit, says the hotel manager Jouko Puranen.
Pippuri.fi got to taste the novelty herring on the Christmas table.
Even though the flavor pair of salmon and herring can be thought to be quite strong, the taste of the herring surprises you right away with its softness and gentleness. The flavors are balanced, and the flavor combination is quite functional. This can be sincerely recommended to both Finns and tourists. It’s like condensed Finnishness and traditional Christmas in a jar.
Sea buckthorn herring is offered at Marski by Scandic’s Christmas buffet, but with Marski’s recipe, the most interesting Christmas herring can also be easily prepared in home kitchens. Here’s how to do it:
Sea buckthorn strait herring
300g lightly salted herring fillets
4 small red onions
1 dl frozen sea buckthorn
Stock:
1 dl brandy vinegar
2 dl sugar
3 dl of water
1 teaspoon cumin or fennel seeds
1 bay leaf
8 allspice
0.5–1 box of salmon
1. Boil the vinegar, sugar, water and salmiakki in a pot so that the salmiakki melts. Set aside and cool in a water bath. Add the spices to the broth.
2. Rinse the herring fillets in cold water and cut into bite-sized pieces. Peel and cut the onions into thin rings.
3. Put herrings, onions and sea buckthorn in layers in a clean glass jar, sprinkle a few salmiak on each layer. Pour the vinegar-salmiakki broth over it and let it season in the fridge for a couple of days before serving.
Recipe: Scandic by Marski
THE FACTS
This year, Marski’s Christmas buffet is available not only at lunchtime, but also in the evenings until 22.12. until. The buffet is also available on Saturday 16.12.