Fishy cakes

Cakes are easy to transport and easy to eat with fingers, thus being the ideal food for picnics. This cake is not sweet but brings the salty and sardiney (is there a word like that?) taste to the feast on the sand or wherever you've laid your blankets.

Of course, these an also be eaten in the house. Try crumbling into a glass and covering with some herby mayonnaise. Not bad at all.

Sardine cake

2 tins of sardine (oil and lemon sauce)
100g grated gruyère
a couple of handfuls of green pitted olives chopped
3 eggs
2,5dl flour
2tl baking powder  +  1tl baking soda
1 dl milk
3rkl chopped chives
salt and pepper

Preheat the oven to 175 C.
Pour the oil from the sardines to a cup. Chop the olives and sardines, grate the cheese.

Mix the eggs, flour, baking powder and baking sod. Pour in the oil of the sardines and the milk.
Mix the cheese and seasoning.
Add the sardines, chive and olives and mix well.

Pour into a bread tin and bake in the oven for 45min. Let the cake cool before taking it out of the tin.


Not so good a blogger but a tasty salad

A year without posting in English - not so good...

Let's start again. With better luck (I hope) and more stamina to go on.
First to go - salmon wasabi salad

Wasabi and fish is a natural combo and not only in sushi. A few years back I got this period of wasabi-sauce with tuna steaks. Now that tuna is partly on the forbidden list (at least in Finland it is a bit hard to find the MSC certified or other sustainable tuna), it is time to vary. So salmon it is - at least for now - not bad at all either.

Salmon salad with wasabi sauce

Salad base
green salad (lettuce)
mint leaves
basilic leaves
coriander (cilantro) leaves
whole peeled almonds
a couple of carrots
salt + pepper + rice wine vinegar

Salmon in 1cm slices

Sauce : 
lemon juice
sunflower oil

Wash and dry the salad and herbs. Slice the carrots thinly with a peeler. Roast the almonds slightly on a dry pan and chop a little smaller. Slice the cucumber.

Mix the salad together. (Leave part of the almonds for sprinkling on the top in the end). Season and add the rice wine vinegar. Mix again.

Slice the salmon and roast the slices on the pan in a little oil.

Mix the wasabi, lemon juice and salt. Add oil gradually, mixing all the time. Taste for the heat you want. The taste evolves and deepens over time, so it is good to make the sauce a few hours earlier.

Put the salad base on a big plate. Add the salmon slices on top and sprinkle some almonds. The wasabi sauce can either be poured on the salmon slices or served in a separate bowl for everyone to add as they wish.