When it comes to having a party, there is always a risk to overdo it and loose focus on what truly matters. Celebrating should never be spoiled by working so hard that you can’t enjoy it anymore. Easier said than done… This is why Ofer & I wanted to design for you a stress free menu, full of quick ideas that are sure to delight your guests and more importantly to allow you to be part of the evening in good company!
Tips for a stressfree celebration:
- Design the menu around a single “star” – For the 100th year, we crafted a few simple side dishes to go along with the hero of the day: Salmon! Everything served around it is meant to tease the appetite and requires little preparation.
- Make it Shine! Candles, silverware, trinkets from thrift store that you never dare to take out, all have a place on your celebration table. Don’t be afraid to go overboard and let your inner artist loose! we had fun taking out all the most outrageous candle sticks and mismatched the styles to give it our own flair. This is your party, have some fun!
- It’s a marathon, not a sprint, have the steps ready in your mind and if needed write down some reminders (e.g to take out the cheese ahead of time so that it is at room temperature), it’s ok if the pace is slow and it’s recommended to enjoy and linger by the table, to mix the flavours and share good memories…
Ofer & Galith’s 100th year Menu!
Starter:
Spicy Olives, Chickpeas & Moroccan style carrots
“Kataja” warmed smoked Salmon
Main:
Herb crusted Roasted salmon
Sunny Roasted herbs Butternut squash & chili beetroots
Dessert:
Cheese & Nuts platter & Peasant bread
Classic Blueberry pie & “Patriotic” meringues
Served with: Pommery Champagne –
Herb crusted Roasted salmon
This recipe can be done ahead of time, and simply be popped in the oven a few hours into the party, the salmon cooks quickly and is best served slightly cooled down straight from the oven tray; as a main it can serve up to 10 people! If you do not have all those herbs on hand, simply pick the ones you find and adjust the amounts to your liking. (Ps – we get ours fresh all year long from Ararat store in Kalasatama area)
Ingredients:
- 1 filet of salmon (roughly 1.5 Kg)/Can be also cut into slices
- For the herb crust:
- 4-5 branches of parsley
- 4.5 fresh oregano
- 4-5 branches of basilica
- 4-5 branches of mint
- 3 tablespoon of breadcrumbs
- Juice of 1 lemon
- 50 g of slithered almonds roughly chopped
- 6-7 tablespoon oil
- 1- 2 tablespoon honey
- 4 cloves of garlic
- 1/2 teaspoon of salt & pepper to taste
- For the garnish: Olive oil & 50 g of chopped slithered almonds
Steps:
- Preheat the oven at 180 C
- mix into a bowl and reduce into a paste with a liquidizer,
- On a oven dish covered with a parchment paper, brush some of the paste directly to the paper
- Place the salmon skin down on the surface, then apply the rest of the paste on the salmon
- 15 minute on 180 C
- After 15 minutes take out sprinkle olive oil and the chopped almonds
- place back to the oven for 10- 15 minutes or until cooked through and golden on top
Moroccan style Carrots
- 8 carrots peeled & boiled
- 2 tablespoon Olive oil
- 3 cloves of garlic crushed
- chopped Parsley to taste
- 1 teaspoon Chili powder
- 1/2 teaspoon Cumin
- 1/ teaspoon of black pepper
- 4 Tablespoon of squeezed lemon
- Salt to taste
Steps:
- Peel & boil the carrots, let them cool down
- meanwhile prepare the marinade by mixing all the ingredients
- Slice the carrots and mix into the marinade
We are proud to be invited again this year at the presidential palace, Linnanjuhla, so stay tuned for some exclusive pictures of the treats that will be served there! In the meantime, don’t miss out on our Love letter to Finland and have a spectacular 100th Independence party!
Credits & Special thanks to the Iitala & Arabia Design center in Helsinki for making our table extra special with the gorgeous 100th Years Suomi collection!
Hungry in Helsinki 