Burrata with Home made Dandelion Marmalade

It is May and dandelions are in season. Just about five weeks ago, our grounds in Helsinki were covered in 10cm of snow and to think that mid May, we are all of a sudden experiencing full on summer weather. Nature has sporadically turned a vibrant shade of green and foraging season has begun. Dandelions are on the top of my foraging list. This quick burrata dish is simply elevated with a homemade dandelion marmalade that is very easy to make. You only need to collect a handful of dandelion flowers and boil it together with lemon, sugar and water and watch is emergr into a golden syrup-like texture. You can make as small or as big batches as you please and it only takes a few simple steps.

Find the Dandelion marmalade recipe here.

To make the burrata dish, you need a few small leafy greens, such as red diakon micro greens. A few figs that are sliced around the burrata, lots of black pepper/ pinch of salt and a drizzle of olive oil. For a touch of sweetness, drizzle some dandelion marmalade on top and garnish with violet flowers.

Ingredients for this Burrata Salad

• Good quality burrata

• 2 figs

• handful of small leaves or micro greens

• salt/black pepper/ olive oil

• Dandelion Marmalade ( water, lemon, sugar, dandelion flower petals)

Simple Moules Mariniere

Indulging in the timeless (and cheap) allure of French cuisine, my husband and I find ourselves drawn to the exquisite simplicity of moules marinière, a cherished classic that graces our table year-round. Within its embrace lies a symphony of flavors—a delicate dance of mussels ensconced in a broth where the essence of dry white wine commingles with the aromatic union of garlic and shallots, harmonizing seamlessly in a buttery embrace. The verdant flourish of fresh herbs, whether it be the traditional parsley or an adventurous twist like dill, lends a tantalizing dimension to the ensemble.

Preparation is swift, a mere ten minutes sufficing to conjure this culinary delight. With meticulous care, the mussels undergo a ritual of cleansing, purged of any vestiges of the sea. Then, in a vessel of ample proportions, butter sizzles as shallots and garlic surrender their essence, infusing the air with their savory perfume. A splash of wine ignites the senses, marrying with the verdant notes of dill as it gracefully pirouettes in the simmering broth.

As the mussels surrender to the embrace of the pot, a brief interlude ensues, a mere five minutes of gentle coaxing until they tenderly yield, their shells parting to reveal succulent treasures within. Throughout this culinary ballet, the lid is raised intermittently, allowing a symphony of aromas to escape and mingle with the surrounding air, tantalizing the senses.

Yet, no feast of moules marinière is complete without the pièce de résistance—a crusty bouquet of grilled sourdough bread, its golden contours eagerly awaiting immersion into the ambrosial broth. Each dip into this elixir of flavors yields a symphony of sensations, a testament to the culinary finesse encapsulated within this simple yet profound dish.

Though our memories may evoke the warmth of a summer's eve, shared moments by the lake with our beloved Siena, the allure of moules marinière knows no season. Its siren call beckons, offering solace and sustenance in equal measure, a timeless tribute to the enduring legacy of French gastronomy.

Ingredients:

• 1kg live mussels, cleaned

• Pinch of salt

• 3 garlic cloves, finely chopped

• 2 shallots, finely chopped

• 1 tablespoon butter

• Handful of herbs (traditionally parsley, or dill for a contemporary twist)

• 150ml dry white wine

Directions:

1. Thoroughly wash the mussels under cold running water, ensuring removal of any barnacles or beards. Discard any mussels that remain closed or float.

2. In a generously sized pot, melt the butter over gentle heat. Add the finely chopped shallots, garlic, and a pinch of salt, allowing them to soften and release their aromatic bouquet.

3. Introduce the dry white wine and fresh herbs to the pot, allowing them to meld into a fragrant infusion.

4. Gently add the mussels to the pot, stirring them to ensure even distribution within the broth. Cover the pot and allow the mussels to steam for approximately five minutes, periodically lifting the lid to stir and ensure even cooking. A gentle shake of the pot aids in the distribution of flavors.

5. Meanwhile, prepare the accompaniment by brushing both sides of the sourdough bread with olive oil. Grill until golden and crispy.

6. Serve the moules marinière piping hot, accompanied by the grilled sourdough bread for savoring every last drop of the delectable broth. Note: Discard any mussels that remain closed after cooking.

Apricot Cream cheese Toast

‘Apricot toast on a bed of grass’

As the summer season comes to an end, the waves at our summer house start to get stronger with the breeze of a gentle autumn wind. The weather however, is still warm enough to enjoy breakfast outside and those little chills are warmed up by some piping hot espresso. One of my favorite spots at our summer house is in the empty woods in our garden where the hay is overgrown and wildflowers come and go as they please. Not only is it home to the most gorgeous porcini mushrooms, but it also inhabits so many birds that are a blessing to listen to. A collection of rocks and sand makes up the bordering of the water making it a cozy little spot to enjoy a picnic. This morning I gently caramelized halved apricots in honey, thyme and butter with a pinch of cardamum, maybe for about five minutes or so. I let them get a bit mushy and spread them on top of some toasted rustic sourdough bread that was smeared with cream cheese. To balance the sweetness, I squeezed a bit of lemon juice on top and added a few eatable flowers on top as we happen to have some growing on our porch. As our Bialetti espresso stove cooker came to a boil, I put everything into a little basket and headed out to enjoy these last warmer moments that will keep me going through out the darker autumn. Accompanied by Siena, we sat and listening to nature around us watching the waves crash against the lakes near us.

Midsummer Treats

We took our little wooden boat ’Wilhelmina’ out on the day of midsummers eve. The day was hot and humid and people had anchored their boats in the middle of the waters to swim in the sea and soak in the beautiful summer weather. The waters were peaceful and quiet, a few dressed up boats passed us by, with celebratory flags on the sails and flowers or birch trees on row boats to show appreciation for summer solstice. Most people have migrated to the countryside but we will only be going there next week as my hubby’s holiday starts then. We keep the boat on our new property, where building will take in a few years’ time. It took a good year for us to design the house and apparently receiving the permit from the city can take up to a year in this specific area. However, it still feels rather dreamy that we will have our own beach and waterfront views and boating will become that much easier.

Today is midsummers day, and we started the day with breakfast on the balcony surrounded by all the growing flowers that have really appreciated all the daily warmth. I received these peonies from my hubby yesterday and I just cannot get over how beautiful and many there are. Their aromatic perfume takes over any space they are in, giving the air that wonderful summer fragrance. Today is another peaceful day, time spent outdoors in the midst of nature.

Summer Salad

Salmon Mousse

Dad Preparing Vendace for the smoker

Vendace (muikku in Finnish) or also known as the European cisco, is a freshwater whitefish that is found in Northern European lakes, such as in Finland, Sweden, Russia, Latvia and some lakes in Norway. It is a small fish, almost sardine-like that is commonly fried or smoked when eaten. The roe of Vendace is a real delicacy in Finland as is often eaten during Christmas time.

The lakes by our summer house are known for the muikku- fish and you can see locals pulling up fish nets from their boats right from our pier. To make this dish, you can also use other smoked fish such as salmon or sardines or whatever you have in the region you live. You can buy pre-smoked fish or smoke it yourself if you have the facilities for doing so. We have a smoker at the country house, so my father smoked the Vendace with juniper branches for some additional flavor. Cooked vendace is delicate and flakey, mild but delicious.

Meanwhile to make the salad, begin by marinating some red onion. Finely chop some onion slices and place into a bowl that fills with lemon juice. Leave them to soak in there for a good hour at least.

For the base of the salad, slice about 5 oranges and spread them on a plate.  Add some capers, spring onion and finely chopped dill on top. Then add your smoked fish on top by flaking it into smaller pieces. Add lots of black pepper and lastly, add some of the marinated red onions on top. Also pour some of the lemon juice the onion has soaked in that has turned a vibrant pink color. Add a gently drizzle of olive oil and a sprinkle of maldon salt.

To accompany the salad, I had a smoked salmon mousse bread for some additional carbohydrates. Basically, toast some sourdough bread, add some salmon mousse on top, fresh peas, some of the marinated red onion, black pepper and dill.

salmon mousse

To make the salmon mousse, you need some smoked salmon. We smoked the salmon ourselves in a smoker with juniper branches and let it completely cool down. However, you can just as easily buy a medium size piece of smoked salmon from the store. Once cool, mush the salmon with a fork into a bowl. Add about 1 cup of some crème fraiche, a couple of tablespoons of aioli, lemon juice and white pepper. Mix well so it becomes a mush. Check for seasoning.

I love the consistency and flavors of this salad. The juicy oranges give a lot of moisture and sweetness that balances out the capers and red onion. The delicate white fish adds a new dimension of smokiness to the dish, making it a lovely refreshing summer salad. Meanwhile, the creamy salmon mouse toast adds an extra comfort that easily works well in so many other occasions. You can serve the mousse as an appetizer on canapes at a party or in form of a tartar on top of avocado for example.

Simple Scandinavian beauty on a plate

A beautiful plate of Scandinavia

Lunches al fresco are what slow summer days are made out of. These warm days have been something like no other and we try to each lunch in a little bit of shade, if possible. I love this spot at our country house, that is in the front of the house surrounded by woodland and the life in the old tall trees. Since we just approached crayfish season yesterday and August is around the corner, I thought this recipe is worth sharing if any of you are planning on having garden parties any time soon. This plate would make a beautiful side dish for crayfish to compliment the Nordic theme.

For other than Scandinavians, this dish may be an acquired taste. The beautiful thing about it however, is that you can alter it to your liking, for example by leaving out the herring completely. The plate is made to look like a crown and is decorated with eatable flowers and summers delights. You make the base of the crown with boiled new potatoes and eggs and add dollops of homemade salmon mousse. Then you basically add any seasonal produce you find at a farmer’s market, like peas, sweet summer onions and radish. Then you add some herring on top and sprinkle some dill and black pepper in the end. Lastly add some eatable flowers.

Easy Salmon Mousse

To make the salmon mousse, you need some smoked salmon. We smoked the salmon ourselves in a smoker with juniper branches and let it completely cool down. However, you can just as easily buy a medium size piece of smoked salmon from the store. Once cool, mush the salmon with a fork into a bowl. Add about 1 cup of some crème fraiche, a couple of tablespoons of aioli, lemon juice and white pepper. Mix well so it becomes a mush. Check for seasoning.

Summer Watermelon Salad

Sometimes the most quick and simple salads are the most rewarding in flavor. This simple summer salad has no lettuce, while the base is base from fresh watermelon and rich feta cheese. It is perfect on hot days and gives you enough salt that you crave for during the heat. We made this dish at the summer place a couple of times and most often enjoyed it by the lake. I love to set the table here and after lunch it’s great to dip those toes into the water when it gets too hot.

Watermelon Feta & Egg salad

• 1 watermelon, roughly sliced

• 1 packet rich feta, roughly sliced

• 3 small Spring onions

• 3 boiled eggs, roughly chopped

• 1 packet Crispy bacon

• Handful Roasted cashews

• Pinch of Salt/pepper

• Pinch of Fresh Thyme

• 1 tablespoon Olive oil Lemon

• 1 tablespoon lemon juice

This salad is extremely easy to make that literally requires a little bit of chopping and merging all the flavors together. Begin by cooking the bacon (I placed them into an oven for a good 20 minutes until crispy) and boiling the eggs. Simultaneously, you can roast the cashews on a dry pan with a bit of salt, until they receive a bit of color for a few minutes. Once ready remove to the side to cool.

Meanwhile roughly chop the melon, feta and finely dice the spring onions. Take a big bowl or platter and add all the ingredients together. Once the bacon and eggs are ready, roughly mush them into the mixture. Squeeze some lemon juice on top along with good quality olive oil. Sprinkle salt and pepper, the cashews and thyme twigs in the end. This makes a wonderful simple summer salad that is light, yet rich with flavor.

Elegant Crayfish Party Menu

Step into the enchanting world of a Finnish crayfish dinner party, where the crisp air of anticipation mingles with the scent of freshly foraged greens and the warm glow of fall hydrangeas. I am thrilled to offer you a glimpse into this picturesque celebration, where nature's bounty intertwines with the joyous spirit of gathering.

Behold the centerpiece of our festivities—a beautifully adorned table that speaks of careful but relaxed curation. For this occasion, I ventured into the wild, gathering an array of greens that now gracefully adorn the table, creating an atmosphere of untamed beauty. The vases, brimming with fall hydrangeas, add a touch of seasonal charm, infusing the setting with the vibrant hues of autumn.

A subtle transformation has taken place as well, as my husband and I endeavored to create a new, longer table for our guests. The previous table, a century-old relic, had acquired a charming wonkiness over time, prompting the need for an upgrade. The result is a seamless blend of tradition and modernity—a stage set for the camaraderie that will unfold throughout the evening.

Not confined to the dining space alone, our attention has extended to the heart of our home—the kitchen. Here, a cozy transformation has occurred with the introduction of a bench in lieu of chairs, adorned with an abundance of linen pillows. This simple change imparts an inviting warmth, elevating the kitchen's ambiance and setting the stage for convivial conversations and shared laughter.

As you peruse these images from our crayfish party, may you be transported into the midst of this nordic soirée, where every detail, from the wild greens and menu, reflects the essence of Finnish hospitality and the joy of embracing the changing seasons.

I wanted to share a full (simple but impressive) menu with you, in case you are having a crayfish party in the near future. This menu begins with an amuse bouche, then a small porcini soup (served in tea cups) where the mushrooms are picked straight from the forest. The menu follows with an another started, a smoked salmon tartar, followed by crayfish. For dessert, a simple refreshing lemon posset will cleanse the pallet and leave you satisfied for the evening.

amuse bouche

porcini soup "cuppuccino"

On a spoon: add a slice of fresh fig, a slice of bresola, micro greens and a dollop of horseradish mayonnaise & crushed pecans

Menu

Amuse bouche spoon ( see image above)

porcini cuppuccino (served in small teacups)

Smoked salmon tartar

Crayfish

Lemon Posset

Creamy Porcini Soup Recipe:

This is essentially a porcini soup that is served in small tea cups with a little bit of froth on it to make it look like a cappuccino.

Ingredients:

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons butter

• 2 tablespoons olive oil

• 2 cups fresh porcini mushrooms, cleaned and chopped (or substitute with button mushrooms)

• 3 cups vegetable or chicken broth

• 1 cup heavy cream

• Salt and pepper to taste

• Foam some milk for garnishing to make it look like a cuppuccino and serve in coffee cups

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.

2. Add the fresh porcini mushrooms to the pot and cook until they release their moisture and become tender.

3. Pour in the vegetable or chicken broth, bring the mixture to a simmer, and let it cook for about 15-20 minutes, allowing the flavors to meld.

4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious as the soup will be hot.

5. Return the pureed soup to the pot, stir in the heavy cream, and season with salt and pepper to taste. Simmer for an additional 5-10 minutes.

6. Serve the creamy porcini soup hot in coffee cups and foam mik on top as garnish. Foam the milk with a whisk or by pouring milk in a maison jar and shaking it.

Salmon Shrimp Tartare

• 400 g cooked salmon (mushed with a fork)

• 100g peeled shrimps

• Handful of capers (drained)

• 2 tablespoon crème fraîche

• 2 tablespoons mayonnaise

• 1/2 tablespoon dijon mustard

• pinch of salt/pepper

• 2 tablespoons fresh dill

• 1 small red onion finely chopped

• 1/2 juice of lemon

Directions

Combine the finely chopped red onion and lemon juice in a bowl and let it marinate for 15minutes. Meanwhile In another bowl, add the drained capers, dijon, creme fraiche, mayonnaise, dill, chopped shrimps and forked salmon. Then combine the lemon juice onion with the fish mixture and combine together well. Add ground black pepper and a pinch of salt. Cover the bowl with cling film and refrigerate until serving.

Ready to serve: With the help of a mould, plate each portion in a clean circle. Drizzle a bit of olive oil on top, pepper/salt and an edible flower.

Crayfish

When it comes to the crayfish, arrange the ready boiled crayfish on a beautiful silvertray/large plates or whatever you think looks most beautiful. Add a sprinkle of crown dill on top of the crayfish. Serve the crayfish with toasted bread and dill butter. (We often use garlic butter in our family). Serve the butter in a beatuiful bowl along with another bowl that has chopped dill.

Create bowls of water with lemon in them, so guests can clean their hands once in a while.

Salmon Tartare

Lemon Posset for Dessert

Making lemon posset in actual lemon shells can be a fun and creative way to serve this classic dessert. Here's a simple recipe:

Ingredients:

• 4 large lemons

• 600ml double cream

• 150g caster sugar

• Zest of 2 lemons

• Fresh berries or mint leaves for garnish (optional)

Instructions:

1. Prepare the lemons:

   • Cut the lemons in half lengthwise. Carefully scoop out the flesh and juice from each half using a spoon, being careful not to puncture the skin. Set the hollowed-out lemon shells aside.

2. Make the posset:

   • In a saucepan, heat the double cream and caster sugar over medium heat, stirring constantly until the sugar dissolves.

3. Add lemon zest:

   • Stir in the lemon zest into the cream mixture. Let it simmer gently for about 5 minutes, stirring occasionally.

4. Fill the lemon shells:

   • Once the mixture has thickened slightly (it should coat the back of a spoon), remove it from the heat and allow it to cool for a few minutes.

   • Carefully pour or spoon the posset mixture into the prepared lemon shells. Fill each shell almost to the top.

5. Chill:

   • Place the filled lemon shells on a tray and refrigerate them for at least 2-3 hours, or until the posset has set and is firm.

6. Serve:

   • Before serving, you can garnish each lemon posset with mint leaves or violet flowers.

Lilac Water

Discover the serene allure of lilac-infused water, a liquid balm that soothes the soul and revives the spirit. Beyond its captivating aesthetics, this elixir imparts a delicate and beautiful flavor to your water, transforming it into a vessel of pure summer bliss.

Simply snap some pristine lilac blossoms, ensuring they are free from any chemicals, give them a gentle wash, and let them gracefully infuse your water until it takes on the subtle essence of the blossoms. It's more than a beverage; it's like sipping on the very essence of summer captured in a glass. Perfect for garden parties, showers, or a refreshing pitcher in the fridge to accompany your day, these lilac-infused drinks are a testament to the beauty found in simplicity. As the last blooms of lilacs gently dry on the trees, and warm weather envelops us, taking mere minutes to create, this darling elixir effortlessly elevates ordinary water into a delightful experience.

Lilac flowers, with their delicate fragrance and vibrant hues, offer a multitude of simple and delightful uses. Here are a few ideas:

1. Lilac Sugar: Infuse sugar with lilac blossoms by placing clean, dry lilac flowers in a jar with sugar. Let it sit for a week or two, allowing the sugar to absorb the floral essence. Use this fragrant lilac sugar in baking or to sweeten beverages.

2. Lilac Syrup: Create a sweet lilac syrup by simmering lilac flowers with sugar and water. Strain the mixture, and the resulting syrup can be drizzled over desserts, pancakes, or used to sweeten beverages.

3. Lilac Bath Bombs: Incorporate dried lilac blossoms into homemade bath bombs for a luxurious and aromatic bathing experience. Combine them with other soothing ingredients like Epsom salt and essential oils.

4. Lilac Ice Cubes: Freeze lilac blossoms in ice cube trays with water to create enchanting lilac-infused ice cubes. Add them to drinks for a touch of elegance during summer gatherings.

5. Lilac Perfume: Craft a simple lilac-infused perfume by combining lilac flowers with carrier oil and allowing them to infuse for a few weeks. Strain and transfer the fragrant oil to a roller bottle for a delightful natural perfume.

6. Lilac Honey Butter: Mix finely chopped lilac flowers into softened butter along with a drizzle of lilac-infused honey for a unique and flavorful spread. Enjoy it on toast or scones.

7. Lilac Potpourri: Dry lilac blossoms and combine them with other dried flowers and herbs to create a fragrant potpourri. Place it in decorative bowls around your home for a burst of floral aroma.

8. Lilac-Infused Vinegar: Infuse white vinegar with lilac flowers by placing them in a clean, airtight jar and covering them with vinegar. Let it sit for a few weeks, then strain. Use the lilac-infused vinegar in salad dressings or as a culinary accent.

Remember to harvest lilac flowers from areas free of pesticides and chemicals, and always ensure they are clean and dry before incorporating them into your creations.

Easy Lilac Honey

Embarking on a dream of a fragrant garden adorned with both purple and white lilac trees is a vision steeped in the enchantment of June. In Finland, where lilacs have graced the landscape for centuries, their wild and common presence weaves a tapestry of timeless beauty. Imagining the sweet perfume of lilacs wafting through the air, I find inspiration in crafting a delicacy that captures the essence of this fleeting bloom—Lilac Honey.

A simple yet captivating recipe, it merely takes a minute to create, inviting the lilac blossoms to infuse their aromatic charm into honey. This enchanting concoction, a product of just two days of patience, can intensify over the course of two weeks, allowing you to tailor the strength of lilac essence to your liking. Whether you choose to pluck out the delicate lilac flowers or savor them in your honey, this creation is a tribute to the ephemeral beauty of June, encapsulating the magic of a few precious weeks when lilacs grace the world with their aromatic allure.

Lilac honey

• Lilac flowers washed and dried (make sure to use flowers that do not have chemicals in them)

• Raw honey

In a sterilized mason jar, carefully place these fragrant blooms into the jar, creating a bed for the infusion. Pour raw honey generously over the lilac flowers until they are fully submerged, creating a captivating marriage of floral essence and golden sweetness. Seal the jar, allowing the magic to unfold over the next several days to two weeks as the lilac imparts its aromatic charm to the honey. As time passes, the delicate flowers will gracefully rise to the top, making them easily spoonable if desired. For a refined touch, gently heat the honey and strain it through a sieve to remove the petals while retaining the essence. Alternatively, revel in the whimsical beauty of leaving the lilac petals in, creating not just a honey infusion but a visual and aromatic delight. An ode to the fleeting beauty of lilac blooms, this homemade honey beckons you to savor the essence of June in every sweet spoonful.

Quick & Easy Rhubarb Compote

June mornings, with their gentle embrace of burgeoning warmth, hold a special place in my heart. As the weather gracefully ascends into the welcoming degrees of summer, each dawn unfolds with an enchanting blend of tranquility and pleasantness. The balcony, adorned with blossoms, seems to awaken with newfound vitality, the vibrant hues of flowers mirrored by the cerulean skies above. Summer, in all its glory, has unequivocally arrived. With the advent of June, the arrival of rhubarb season beckons, marking the perfect moment to embark on the creation of an easy homemade compote. The rhubarb compote (takes 15 minutes to make) promises to be a delightful symphony of flavors, a sweet tribute to the abundance that June brings.

Ingredients

• 2 cups chopped rhubarb

• 1 cup strawberries

• 1-2 tablespoons sugar

Directions

Delight your taste buds with this simple and exquisite Homemade Rhubarb Jam, a burst of seasonal goodness perfect for brightening up your mornings. Begin by roughly peeling and chopping the vibrant rhubarb and succulent strawberries, inviting their natural flavors into a saucepan. Add a tablespoon or two of sugar, allowing the mixture to simmer until the fruits release their luscious juices, creating a gooey compote-like texture. As the liquid gently dissolves, the concoction transforms into a heavenly jam. Set it aside to cool before transferring it into an airtight jar, ready to be stored in the refrigerator. For an indulgent morning treat, generously spread creamy ricotta on a slice of toast, crown it with fresh strawberries, and generously spoon the homemade rhubarb jam on top. Elevate the experience with a sprinkle of chia seeds, adding a delightful crunch to each delicious bite. With just a handful of ingredients, this rhubarb jam recipe promises a symphony of flavors that will undoubtedly elevate your breakfast ritual.

Nordic style Savoury Skagen Cake

The Nordic voileipä kakku, or sandwich cake, stands as a culinary emblem of joy and celebration in the Nordic countries, a savory masterpiece that graces festive occasions with its distinct charm. For Scandinavians, it carries the weight of a cherished tradition, a vessel of summer nostalgia that adds a layer of sentimental richness to each bite.

Comprising layers of delicate white bread, this gastronomic delight is a canvas for a symphony of flavors, with a skagen mass (nordic shrimp mixture with mayonnaise, dill and shrimp) taking center stage, its velvety richness harmonizing with layers of sumptuous cream cheese. The marriage of textures and tastes unfolds in each slice, offering a blend of creamy indulgence and the briny allure of the ocean.

Ingredients 

(cake tin 16cm Ø –I specifically wanted to use a smaller but taller one as I feel this looks visually more appealing)

Base

• 500g wheat toast

• ½ dl lemon juice

• 1/2dl water

• Pinch of salt 

Filling

• 3 gelatin leaves (soaked in cold water)

• 300g good quality shrimps 

• 1 red onion

• 1 bunch of dill

• 2 jars (150g each) of crème fraiche

• 1 packet (200g) cream cheese (can be herb flavored or natural)

• Black pepper

• Zest of 1 lemon

• 1 tablespoon lemon juice

Garnish

• Herbs of choice (thyme, dill)

• Lamb’s lettuce or any type of delicate micro leaves 

• About 100g cream cheese

• 2-3 teaspoons lemon juice

Directions

Begin by placing a parchment paper on the bottom base of your cake tin and it does not matter if the paper is a bit too large from the sides. Cut the edges into a rough frame of your base. 

Trim the edges away from your toast. On a plate, add the water/lemon juice and a pinch of salt. Dip the bread slice into the liquid and press the bread into the base of your cake tin. Repeat this process so the base is covered with toast. The bread is easily shaped by pressing it down so it covers all the surface area. 

Place the gelatin leaves into a cold bowl of water while you cook the filling. 

Meanwhile, create the filling: In a large bowl, add the shrimps (note: self-peeled shrimps are always more flavorful than ready peeled ones), finely chopped red onion and the chopped dill. 

In another bowl, add in the créme fraiche and cream cheese (I used a herb flavored version) and whisk until frothy. Pour this bowl with the shrimps and mix well. Add in the lemon zest, and a generous amount of black pepper. 

In a small pot, heat up the tablespoon of lemon juice. Squeeze the excess water away from the gelatin leaves and place into the heated lemon juice. Immediately stir with a wooden spoon, turn of the heat and allow the gelatin leaves to dissolve. Pour this into the filling and mix well. 

Now you are ready to layer the cake: Add a few large scoops of shrimp filling on top of the bread. Then gently dip the toast into the water/lemon liquid and create another layer. Add a round of filling. Add another layer of bread. Repeat the process until the filling and bread runs out. Once ready, place some kitchen foil on the cake tin and leave into the refrigerator for at least 4 hours or even overnight. 

Ready to serve: After four hours, gently remove the cake tin. Add a bit of “frosting” to the side by whisking crème cheese with a bit of lemon juice to thin it out. Depends on what type of look you are going for with the cake, but I like that not all sides are covered, just like with a semi-naked layer cake. With the help of a knife, spread some of the cream cheese on top and to the sides, to smoothen the surface. Garnish with microleaves (such as lamb’s lettuce) and fresh herbs like dill and thyme. I love to use the flowers from the thyme as well. 

Overall, the beauty of this sandwich cake is that it can be modified to your liking with many different ingredients and it is easy to make, even if you are a beginner at cooking. Not only does it look impressive, but it can also be a delightful first to many, while for Scandinavians it holds a long history of summer memories. The comforting sandwich cake is a visual statement that lures you in with its delightful fresh flavors.