In the dead of winter, some of the raw materials are taken from cans.
Muikku piera is filled with, among other things, potato and egg. RONI LETHI
Now it’s the fifth harvest season, because some of the raw materials are picked from cans during the dead of winter.
– After all, we are now in the fifth harvest season, which means that canned food is now being used, chef Risto Mikkola clarify.
The fifth season is in January, February and even March.
But that doesn’t mean the food is any worse. Mikkola reminds that cans can contain the same quality ingredients as fresh products. For example, the main ingredient of this smoked pie is canned food.
– I wanted to put domestic canned fish in the limelight. Tuna is probably the first canned fish that comes to mind for many, but we also have our own canned fish.
According to the Finnish Natural Resources Agency, or Luke, the minnow is the most important catch fish in professional inland fishing based on the quantity and value of the catch. Among domestic fish, at least rainbow trout, perch and roach have been canned. Mikkola reveals that one of his favorite snack foods is nakki bread, which is topped with butter, cheese and domestic fish preserved in oil and tomato.
– I like to eat them while watching TV.
Smoked pies, which can just as well be called cakes, are filled with ripe potatoes, half a boiled egg, dill and smoked dumplings. They are baked inside a rye dough crust. So all Finns’ favorite ingredients are available.
The roosters are fried in high heat so that the filling becomes crispy, because the fillings are already cooked.
Muikkukukot is a Finnish food suitable for this season. With them, for example, grandma’s cucumbers and cream cheese work great.
Canned smoker is pleasant to eat, as some people dislike fish reeds. In canned fish, the rods are so soft that you don’t even notice you’re eating them.
You can strengthen the flavor of the smoke even more when you make mayonnaise from the broth in the can. This is how you use the broth and at the same time get even more delicious food.
Pie dough
6 dl rye flour
2 dl wheat flour
1 teaspoon of salt
250 g butter, cubed
1 dl cold water
1. Mix the salt and flour together.
2. Mix in the butter, add water and mix into a smooth dough.
Smoked pie
4 boiled eggs
2 potatoes boiled and sliced
1 pound dill, chopped
400 g smoke sticks, in a can
1 rye pie dough (either homemade or store-bought)
1 egg, for greasing
50 g of melted butter
1. Roll out the pie dough into a 3 mm thick sheet. Use a large round mold to make the bases and covers from the dough.
2. Place the sliced potatoes on the bottom of the dough and the buns on top of the potatoes. Put a halved egg on top of the buns and finally plenty of dill.
3. Brush the edges with egg and put the lid on. Press the edges tightly. Put the pies in the oven at 200 degrees for 20 minutes. When the pies come out of the oven, brush them with melted butter.
Tip! The leftover pieces of dough can be used to cut small fish and decorate pies. Use an egg to glue the little fishes to the lids of the pies before putting them in the oven.
Smoked Mayonnaise
2 egg yolks
1 tablespoon of mustard
1 tablespoon of vinegar
1 tablespoon of sugar
2 dl rapeseed oil
2 dl muikku stock from a can
½ tsp salt
1. Put the yolks, mustard, sugar, salt and vinegar on the bottom of the bowl. Mix well.
2. Add oil in a thin strip, stirring all the time.
3. At this point, the mass should look like thick mayonnaise. Next, add the muikku broth.