puolikas punasipuli
200g kylm\u00e4savulohta
100g graavilohta
120g smetanaa
tuoretta tilli\u00e4
1\/2 dl sitruunamehua (tai v\u00e4hemm\u00e4n)
1\/2 tl mustapippuria<\/p>\n\n\n\n
Kuori ja hienonna sipuli. Leikkaa lohet pieniksi kuutioiksi. Sekoita yhteen smetana, lohet ja sipuli. Hienonna tilli ja lis\u00e4\u00e4 seokseen. Mausta sitruunamehulla ja pippurilla. Sekoita tasaiseksi. Min\u00e4 en ole niin turhan tarkka m\u00e4\u00e4rist\u00e4, yleens\u00e4 en niit\u00e4 sen tarkemmin mittaile. Katson mille n\u00e4ytt\u00e4\u00e4, maistan ja lis\u00e4\u00e4n aineita sen mukaan. T\u00e4ll\u00e4 kertaa graavilohta oli 150g paketti ja kylm\u00e4savulohta 100g, joten sill\u00e4 menn\u00e4\u00e4n. Mutta smetanaa en pist\u00e4nyt ihan koko purkillista koska lohta oli v\u00e4hemm\u00e4n kuin ohjeessa. <\/p>\n\n\n\n
Voit tarjota lohimoussen kulhosta tai annospaloina leip\u00e4viipaleille jaettuna. Halutessa voi lis\u00e4t\u00e4 koristeeksi p\u00e4\u00e4lle my\u00f6s m\u00e4ti\u00e4 jos siit\u00e4 tykk\u00e4\u00e4. Meill\u00e4 se sy\u00f6d\u00e4\u00e4n salaatin tapaan muiden ruokien lisukkeena. Lohimousse on parasta tarjota samana p\u00e4iv\u00e4n\u00e4. Se alkaa ik\u00e4\u00e4nkuin kovettua tai sitkisty\u00e4 ja kolmantena-nelj\u00e4nten\u00e4 p\u00e4iv\u00e4n\u00e4 on jo melko tiivist\u00e4 tatinaa. Ei siis kannata kerralla tehd\u00e4 kuin korkeintaan parin p\u00e4iv\u00e4n annos. Lohimoussessa olennaista on graavilohen raikas ja kylm\u00e4savulohen umaami makuyhdistelm\u00e4. En ole testannut, mutta moussea voisi ehk\u00e4 kokeilla tehd\u00e4 my\u00f6s porkkalasta (ja vegaanisesta hapan”kermatuotteesta”), tosin silloin maku on varmasti graavilohen puuttuessa enemm\u00e4n savuinen. <\/p>\n\n\n
![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2013\/11\/inenglish.gif?resize=214%2C100\")
<\/figure><\/div>\n\n\nOopsies! Yesterday’s post somehow didn’t publish yesterday. So today you get the double serving.<\/p>\n\n\n\n
Our holiday season is mainly about food. Pretty traditional and simple kind of food. Almost 20 years niw we have had two different kind of Christmas meals. Christmas eve has been Finnish meal, prepped with mum. Christmas day was the English meal, cooked by hubby.<\/p>\n\n\n\n
This year is first different kind and for that reason our meal is goin to be a combination of both. Main stars are ham, Finnish casseroles and rosolli (carrot and beetroot salad). They will be accompanied with English trimmings like sprouts, pigs-in-blankets and roasted potatoes. My favourite however is salmon, salmon mousse to be precise. Mum started serving at Christmas meal about 15 years ago and since then it’s been staple of our festive meal. It works for get-togethers, midsummer festivities or even halloween, you name it. For me, however it is The Christmas food, which makes the meal special. <\/p>\n\n\n\n
Salmon mousse<\/strong> Peel and chop the onion. Cut the salmon into small cubes. Mix the sour cream, salmon and onion together. Chop the dill and add to the mixture. Season with lemon juice and pepper. Mix until smooth. I’m not too particular about the quantities, I don’t usually measure them that accurately. I just see what it looks like, taste it and add ingredients accordingly. This time I had a 150g packet of salt cured salmon and 100g of cold smoked salmon, so that’s what I’m going with. But I didn’t use the whole tub of smetana because there was less salmon than the instructions. <\/p>\n\n\n\n You can serve the salmon mousse in a bowl or as a portion divided between slices of dark bread. If you like, you can add roe on top as a garnish if you like. We eat it as a side dish, just like a salad. Salmon mousse is best served the same day. It starts to set or harden and by the third or fourth day it is a fairly dense substance. It is therefore not advisable to make more than a couple of days’ worth at a time. The essential thing about salmon sauce is the flavour combination of the freshness of salt cured salmon and the umami of the cold-smoked salmon. I haven’t tested it, but you could perhaps also try making the mousse with carrots lox too (and vegan “sourcream”), although the flavour will be more smoky due to the absence of salt cured salmon.<\/p>\n\n\n Oho, hups! T\u00e4m\u00e4 postaus ei tullutkaan eilen julkaisuun. Saatte siis t\u00e4n\u00e4\u00e4n tuplakattauksen. Meill\u00e4 jouluun kuuluu olennaisesti ruoka. Sellainen melko perinteinen ja simppeli. Olemme jo viimeiset l\u00e4hes parikymment\u00e4 vuotta sy\u00f6neet kaksi erilaista jouluateriaa. Aattona \u00e4idin kanssa valmistetun suomalaisen ja joulup\u00e4iv\u00e4n\u00e4 is\u00e4nn\u00e4n tekem\u00e4n englantilaisen. T\u00e4m\u00e4 vuosi on ensimm\u00e4inen erilainen pitkiin aikoihin ja siksi joulup\u00f6yt\u00e4mme on t\u00e4ll\u00e4 kertaa… <\/p>\n
half of red onion puolikas
200g cold smoked salmon
100g salt cured salmon
120g smetana sour cream
fresh dill
1\/2 dl lemon juice (or less)
1\/2 tea spoon of black pepper<\/p>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2023\/12\/salmonmousse1.jpg?resize=768%2C1024\")
![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2023\/12\/salmonmousse2.jpg?resize=789%2C1024\")
I added smetana small amounts at the time and checked what the mixture looked like. I figured that whole tub was perhaps too much for smaller amount of fish.<\/em><\/strong><\/figcaption><\/figure><\/div>\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2023\/12\/salmonmousse3.jpg?resize=768%2C1024\")
Not just for Christmas meal. You can also serve it on a bread slice as a starter, snacks or tapas-type of food.<\/em><\/strong><\/figcaption><\/figure><\/div>","protected":false},"excerpt":{"rendered":"