Tommi Tuominen slightly modified the original recipe, making the North Karelian lepuska even more delicious.
Rieskat can be eaten like blinis with roe, onion and sour cream. Inka Soveri
Even though Michelin restaurant Finnjäveli’s patties look like traditional patties, like other Finnjäveli dishes, they also bear the handprint of a top chef.
– We added fat and salt to the recipe, so we got them even juicier. Needless to say, these butterflies are even better than the original, restaurateur and chef Tommi Tuominen laugh.
However, the instructions are still very simple. It has floury potatoes (puikula is the best), wheat flour, eggs, butter and salt (even more than in the North Karelian recipe).
Butterflies are quick to make. In addition, they go well with both meat and fish. Tuominen himself eats the butterflies preferably with roe, onion and whipped sour cream.
Finnjäveli’s customers are also fond of lepuska, even so much so that at the beginning of the year, the restaurant celebrates lepuska and not blini weeks.
A tip for home kitchens as well: puff pastry dough is easier to make than blini dough, and there is significantly less mess when baking.
Thaw the roe in peace
According to Tuominen, frozen roe is a good option, but it must be thawed properly.
Under no circumstances should you thaw the roe in the microwave or in warm water, but instead in the refrigerator, so that the texture of the frozen roe remains the same as that of fresh roe.
Thawing takes at least a day. If you want to do the thawing last, put the roe in a filter bag in a strainer so that the liquid drains into a separate container.
Butterfly
1 kg of boiled and pureed baby potatoes
165 g of soft butter
300 g cream
25 g of salt
1. Make mashed potatoes. Let it cool.
6 eggs
0.5 kg wheat flour
12 g of salt
1. Combine the eggs, flour and salt with the mashed potatoes and mix until the mass is smooth. Using a ring mold, press the dough into discs about 1 cm thick on oiled baking paper. Freeze the discs.
2. Bake the lollipops in an ice-cold oven at 225 degrees for about 10-15 minutes, until they are golden brown.
3. While still warm, brush with butter. Serve with roe, onion and sour cream.