Early potato is an early summer super raw material that Finns should be proud of. Many chefs praise its taste and find that early potato is a world -class delicacy.
Risto Mikkola’s Potato-Sillococktail is suitable for both summer parties and sauna night food. At the party, the dose is pre-assembled in layers, and in a more relaxed moment, all the ingredients can mix in a large container. Remember that the sauce crowns this food. Pink bröijer
Chef Risto Mikkola One of the passionate early potato fans.
– This is the most important season of the food year. It’s so wonderful when there is a domestic early potato, Mikkola praises.
For many years, he made a mistake about potatoes that no longer falls.
Mikkola admits that he first bought foreign early potatoes before the domestic ones went on sale.
– I ruined the whole thing. I did not get the same joy from Central European potatoes as domestic. Now Malta is waiting for the domestic. It’s such a treat that you should wait. Almost comes in the eye, he says.
The first dose of Mikkola’s early potatoes is always the same: with a cooked potato, cream, dill, matjess or onion bridge.
Potato soup must be a fireplace. As early as 5-7 minutes, Mikkola is experimenting with the maturity of the potatoes. Olos, a Helsinki-based Michelin restaurant, is one of the restaurants that cook the first domestic early potatoes of the season.
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Olo Collection Creative Director and Chef Pekka Terävä has always talked about the finesse and uniqueness of early potatoes. Sharp advises you how to cook perfect early potatoes. According to sharp, Annabelle potatoes, salt, butter, spring onion and dill are needed.
Put the salt, water and potatoes in a saucepan. Heat so much that the water just boils. Cook the potatoes for about 10-15 minutes. When the potato is still neat, pour off the water. Add plenty of butter to the saucepan, on the lid and allow the butter to be absorbed in peace while the stove is on low heat. Add dill, spring onion and salt to the saucepan. The perfect early potato in butter sauce is ready.
Early Potato-Sillococktail. Pink bröijer
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Early Potato-Sillococktail
Sauce:
4 tbsp mayonnaise
1 prk of sour cream (120 g)
0.5 pnt dill chopped
0.5 pnt chopped chopped
half a lemon juice
sugar
salt
pepper
In addition:
8 large boiled early potatoes sliced
2 eggs cooked and grated
200 g of maths in a dice
dill for decoration
1. Mix all the ingredients in the sauce and season with salt, sugar and pepper.
2. Place potatoes, herring, egg and sauce in layers in layers.
3. Make at least three layers. Garnish with dill and serve.
Drink recommendation
In Spanish Raimat white wine, 8 % (€ 9.59) fragrant fresh citrus fruits. The aromas contain lime, grapefruit and tropical fruits. The wine has a good balance between freshness and sweetness. Raimat white wine is especially suitable for light foods