Perunarieska & Hölskykurkut

Perunarieska & Hölskykurkut

Das dritte drei-Länder-Kochen:
finnische Vorspeise-deutscher Hauptgang-spanischer Nachtisch

 finnisches Kartoffelbrot

Finnish Potato Flat Bread

300g mashed potato, cooled*
100g whole spelt flour or wheat flour
1 egg
pinch of salt

* You can use left-over mashed potato. If you make a new batch, use some milk to loosen and moisturise the mixture.

Preheat oven to 220C. Mix all ingredients in a bowl and divide the dough into 4 portions. Place the portions on a baking tray lined with baking paper and flatten each portion with flour dusted fingers into round disks. Prick the breads with a fork and bake for 15 minutes. Serve warm with butter, smoked salmon and fresh dill.

finnischer Gurkensalat

”Shaky cucumbers”

1 Cucumber
0,25 tsp Salt
2 tsp Sugar
1tbsp Vinegar
Few sprigs of Dill

Cut the cucumber into thin slices with cheese slicer or knife. Put the slices into a box that won’t leak and sprinkle the salt over; Make sure the lid is closed well; Hold on the box and the lid, and shake the cucumbers for few minutes, until they become sea-through; Sprinkle over the sugar and vinegar; Tear the dill with your hands, sprinkle over the cucumbers and mix them well; The cucumbers can be served straight away but the taste is better if you keep them in the fridge for 1-2h

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