The christmas table the most popular dish of ham after it is pickled fish. Enter into the table a gorgeous salmon wreath. Fish include many of the Finnish christmas table as important part of as ham. Make this christmas a beautiful salmon wreath. Inquiries: Cloth: Lapuan kankurit. Glass Dish: Iittala. Pasi Liesimaa/IL
Kinds of fish are ham after the most popular christmas main course. Fish dishes are in the forefront also, when the traditional christmas table is to change.
Fish is a Finnish christmas table in the main role, manifested in Lidl from christmas food research.
the survey respondents 64 % reported that pickled fish belongs on the christmas table. Which another the christmas table belongs to the herring, almost every other lifted the cold smoked salmon and one-third is warm-smoked salmon.
salted fish and herring are clearly more popular to grow up more, more than 60-year-olds among respondents.
– in Particular the herring share opinions. More than 60-year-olds, approximately 70% of herring belonging to the christmas table when the corresponding figure for the 18-49-year-olds is only about 40%, Lidl Finland’s choice of chief Laura Haagmann tell.
food supplier Mari Moilanen salmon wreath is a christmas table of beauty to offer. Pikkelöidyt cucumbers and onions are ideal for gravlax and cold smoked salmon.
This wreath ”signed” easily.
salmon wreath
300 g cold-smoked salmon
1/2 box rucolan shoots
5 tillinoksaa
pickled red onion boats
pickled cucumber slices
100 g of smoked rainbow trout roe
1 lemon, sliced
edible flowers
1 prk French cream
1 teaspoon Dijon mustard
1 organic lemon grated zest
½ lemon juice
1 teaspoon honey
pinch of salt
rouhaisu black pepper
3 small red onion
1/2 cup white wine vinegar
1 cup cane sugar
11/2 cups water
1/2 teaspoon salt
bay leaf
a couple of whole black pepper
1/2 cucumber
1/2 cup vinegar
1 cup cane sugar
11/2 cups water
1 teaspoon salt
bay leaf
a couple of whole black pepper
1. Finished with lemon French cream. Wash the lemon thoroughly and grate the peel. Mix the ingredients together.
2. Pikkelöi punasipulit and throat. Cut punasipulit veneiksi and remove the blocks. Heat the sugar and vinegar to a boil and cook for about 5 minutes. Lado onions into a heated glass jar with spices. Pour over the broth and close tightly with a lid. Let cool to room temperature and raise in the refrigerator.
3. Slice the cucumber thinly into wafers. Heat the broth to a boil and cook for about 5 minutes. Lado cucumbers in a heated glass jar with spices. Pour over the broth and close tightly with a lid. Let cool to room temperature and raise in the refrigerator.
4. The size wreath the big, round serving dish. Make lemon French cream dinner plate wreath sized circle, but leave the French cream also garnish the wreath.
5. Arrange rucolan shoots wreath in the shape of a lemon French cream on top. Arrange dill sprigs, pickled cucumber slices and punasipuleita on top as a garnish. Place the cold smoked salmon pieces beautiful kiemuroina wreath over and finish the wreath cold smoke mädillä, lemon slices Ensobet and edible flowers.
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Fresh, but the smoke aroma fish wreath with an unmatched wine selection is poised riesling, this time it is a Alsace from the direction and sitruunaisena, abundant acid for a suitable partner for this aromikkaalle fish kranssille.
What fish dishes on Finnish christmas table?
salted fish 64 %
Herring 51 %
cold smoked salmon 46 %
warm the smoked salmon 32 %
Roe 28 %
Lipeäkala 13 %
Seafood 9 %
the survey data are based on lidl’s status to christmas food research. Kantar TNS:no made by the the study was conducted in October 2018 and it responded 1003 christmas border 18-79 years from the Finnish.
