Scandinavian salmon pasta- Lohipasta skandityyliin

ImageSince the pregnancy I have been obsessed with fish and seafood. A person who loved medium rare steaks and flavour of meat seemed to have disappeared. I cannot even think about the steak without feeling shivers. Having said that lamb and game meet are fine for some reason, it is only beef and pork that seem not to go down as they used to. I guess nothing wrong with that. London offers a huge range of different tasty fish and seafood to eat. In addition to local fishmongers and supermarkets, there are couple of fantastic fresh seafood markets in London! Any day I can go to our local store and buy fresh squid, scallops, prawns and variety of fish. It is just wonderful!

Last night I felt like salmon (again!) and my husband was begging to have salmon pasta (has been actually begging for some time) so I thought why not, let’s go for it. For me it is a huge step as I have these horror images (and memories) in my head of Finnish primary school food that so often was soggy, greasy and flavourless salmon pasta. I was a tricky child, I refused to eat any school food all my life. I was lucky enough to go at that time privately run sport high school that invested in amazing school food provided my Fazer (Amica). I guess I was pampered at home my parents were cooking extremely flavoursome and tasty meals and school food just didn’t reach that level.

In order to make great salmon pasta you need fresh ingredients and fresh herbs. I think seafood in general is very demanding as you do need fresh ingredients, jars and dried spices just don’t do it. This salmon pasta is extremely simple and quick but I have to say it was tasty even though I made up the ingredients in my head. This is a dairy free but ”creamy” pasta, it is super healthy and far from greasy! I warmly recommend to try it.

For two:

2 salmon fillets

approximately 200g pasta (I used spaghetti for two but you can choose tagliatelle, fusilli.. anything) I used corn and rice pasta, it is my new favourite! It seems to digest easier than normal wheat pasta and does not make me feel bloated.

3 spring onions

1-2 tbsp chopped dill

1-2 tbsp olive oil

(squeeze of lemon always good!)

100ml soy cream (or normal single cream if you want to use dairy)

3 tbsp wholegrain mustard

hint of white pepper

hint of black pepper

hint of lemon pepper

1. Cook the salmon fillets in the oven. Usually 200 Celsius degrees and 17 minutes is perfect.

2. Cook the pasta until al dente.

3. Pour the water away from pasta but leave a little bit in the bottom of the saucepan.

4. Add the spring onions, dill, olive oil and soy cream and cook for a little while.

3. Add the cooked salmon and mix.

4. Add the wholegrain mustard and spices and mix well.

Serve and enjoy! White wine -particularly Riesling – goes well with this but as we do clean eating in our household now we did not have any wine with the dinner.

PS. I will start writing in Finnish again as soon as I find more time (the other challenge is my British keyboard, I need to install the Finnish one in order to get the right alphabet  🙂

Goat cheese beetroot salad -Vuohenjuusto-punajuuri salaatti

WP_20131101_037I am sorry for not posting any recipes for a couple of days. I am going through a busy nanny hunting time! I am also starting to realise that I am going back to work and I am excited..and terrified.

Anyway..I have so many recipes to post. My pumpkin pie recipe and chicken soup and..many…they are  coming! I  have also some good news..my new oven should arrive this or next week -yay! Then the baking begins again!

This will be a quick post but the recipe is good, I promise! This goat cheese beetroot salad can be found also in Rachel Khoo’s book. I made it the other night and it was super tasty. Dill and beetroot seem to be match made in heaven  -yum! You should try this, it is quick and easy salad but very nutritious.

For two:

salad ( I had baby spinach, rucola, regular salad combination)

2 cooked beetroots ( I used pre-cooked)

1 big piece of goat cheese (depending how much you want on your plate :))

100ml of green lentils (when you cook them it will be approximately 200ml)

2-3 tbs dill

2-3 tbs olive oil

black pepper

1. Cook the lentils according to the instructions. If you don’t need to soak them I recommend to rinse them well, boil them for 10min, reduce the heat and cook for another 30min until soft.

2.  Cut the beetroots and goat cheese into cubes.

3. Set the salad on the plate, pour lentils on top and add beetroot and goat cheese cubes on the salad.

4. Either puree the dill and olive oil or just cut the dill into very small and mix it with olive oil. This will be the perfect dressing or should I say vinaigrette.

5. Serve the salad with some bread and  dry white wine.

So good and so healthy!

Finnish-Swedish Gourmet Prawn Toasts

This small appetizer goes well with champagne, sparkling wine or white wine. The secret is the size of these toasts. Small 5cm x 5m slices of toasts with creamy prawn filling look delicious and are easy to serve and eat.

4 servings

4 toasts of white bread

75-100g Creme Fraiche

2-3 tbsp mayonnaise

1 1/2 dl big prawns

1 lemon,

dill

Mix the creme fraiche, mayonnaise, prawns, juice of half an lemon and dill crushed and cut with scissors. Cut the other half of the lemon into nice small slices for decoration. Toast the slices of bread. Cut every bread into four squares, that is a serving per person. Set the four squares on a plate pour some filling on them, decorate with few slices of lemon and serve them. Tasty, fast and looks beautiful!