In Finland, salad can mean many things, from the usual green salad to this one with sour cream, and even lettuce.
Lohisalaatti = salmon salad, which is often a green salad with grilled salmon on top, is also lohisalaatti when it is dressed with sour cream. Sienisalaatti = Mushroom Salad is usually made with sour cream and is called lohisalaatti.
Finnish Smoked Salmon Salad, Savulohisalaatti
Grilled salmon on lettuce is salmon salad, lohisalaatti. Also, smoked salmon with sour cream is salmon salad in Finland. Goes well with bread.
Sienisalaatti is made from canned mushrooms that have been boiled and soaked in salted water.
However, I don’t like these canned mushrooms because they need to be salted and the taste is not that good. Finland has a wide variety of mushrooms, but the season is quite short. These salted or dried mushrooms were probably used as a way to preserve them.
Convenient Frozen Mushrooms for Easy Umami Boost
If mushrooms are frozen, guanylic acid, the umami component, increases. Dried shiitake mushrooms are delicious because of this guanylic acid.
I strongly recommend freezing mushrooms for preservation. The reasons are summarized here.
What Is the Umami Strong Food?
Umami is important! How can we use umami? What are the ingredients that have strong umami? Here's many tips for your delicious cooking!
How to Boost Umami in Food
If you like delicous food, it's reasonable that you want to boost umami in food. How can we boost umami? Yes, it's easy!
Finnish Mushroom Salad with Sour Cream, Sienisalaatti
Sienisalaatti, or mushroom salad in Finland, is a salad of mushrooms and sour cream. It is served on bread or crackers.
- frozen mushrooms (
recipe, *1) 100 g
- fresh mushrooms (or eringi, shimeji, *1) 100 g
- onion 50 g
- sour cream 50 g
- mayonnaise 20 g
- mushroom extract (from frozen mushrooms) 1 tsp
- lemon juice 1 tsp
- salt and pepper
- Finely chop the onions. If they are too spicy, soak them in water for a few minutes.
- Place frozen and fresh mushrooms in a heatproof container and microwave for 2-3 minutes.
- Remove the mushrooms from the container and coarsely chop them. Reserve the remaining mushroom extract in the container.
- Combine all ingredients in a bowl and mix well.
- Season with salt and pepper to taste and serve.
In Finland, we use canned mushrooms that have been soaked in brine. Other mushrooms such as cantarella and herkkutatti (porcini) are used. I think Japanese eringi and shimeji mushrooms go well with this dish because they are close in texture and the flavor is not too strong. If you use at least half of the mushrooms, it will be closer to the Finnish taste.
share your dish!