Kari Aihinen’s divine smoked salmon

The grated horseradish and cucumbers give the smoked salmon a fresh taste. Eeva Paljakka

With the chef Kari Aihinen holds a live cooking school, a three-course dinner in the home kitchens, and at the same time a lesson for both professional professionals and Kape humor.

Everything looks effortless, but the background is lengthy design and grinding.

The concept, born during the Korona era, has been constantly evolving, most recently with the launch of a new platform for the service – and at the same time the name Chefslive saw the light of day.

In one Chefslive consignment, smoked salmon was served as a starter with rieska.

– That food combines classics: grandma’s cucumbers, smoked salmon and rieska, Aihinen says.

While this is certainly not any frozen food, it is possible to immerse the end of smoked fish, herring, herring or even shrimp in the fridge in this fridge. As long as the raw material is ripe.

If you make enough paste, you can eat it the next day with the potatoes.

The signatory’s home troops received really good feedback on smoked salmon and rieska.

– I could eat every day, daughter said.

Aihinen suggests that the 1-2-3 broth for grandma’s cucumbers should always be kept in the refrigerator, as it gives many vegetables a suitable new twist.

Smoked salmon

1-2 eggs (cooked for 7-8 minutes)

250 g of warm smoked salmon

1-2 tablespoons small capers

1 pot of chives

1 pot of dill

2-3 tablespoons mayonnaise (eg Hellmanns)

a pinch of salt

a touch of black pepper

lemon juice

1-2 tablespoons sour cream

1. Boil the egg in boiling water for about 7-8 minutes and cool.

2. Remove the skin from the smoked salmon. Tear a piece of salmon into small chips / strands in a bowl.

3. Peel and cut the egg into small crumbs with salmon.

4. Finely chop the capers, dill and chives and combine them with the fish.

5. Season the fish salad / rillette with mayonnaise and sour cream. Finish with salt, black pepper and lemon juice.

Tip! All warm smoked fish fit the recipe.

Pickled cucumber

1/2 cucumber

0.5 dl of spirits vinegar

1 dl sugar

1.5 d water

a pinch of salt

1. Put the vinegar, sugar and water in a small saucepan and bring them to a quick boil. Do not cook in a pile. Cool the vinegar broth to cold.

2. Slice the cucumber and combine with the vinegar. Add a pinch of salt as needed. Store and serve cold.

Rieska fried in horseradish butter

4 small or 1-2 large slices

50 g butter

1 piece / 40 g fresh horseradish

1. Fry lightly in butter. At the end of frying, grate the horseradish on top of the roasted toast. Serve hot.

The story was originally published in August 2021.