A classic Finish dinner recipe found on what was then called about.co.uk
Karelian Hot Pot or Karjalan Paisti in Finnish is a traditional meat stew from the region of Karelia (now split between Finland and Russia). It’s commonly made with a combination of pork and beef but other proteins, like lamb, can be used. Finnish hot pot is typically seasoned with black peppercorns, allspice and bay leaves.
This Finnish stew is made in one large pot over low heat, once everything is chopped, it’s a real hands-off recipe. Serve Karelian Hot Pot as the Finns do, with mashed potatoes and cranberry or lingonberry preserves on the side.
A starter recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published by Wennergren – Cappelen in 1987
This is not tartars in the real sense of the word as tartars should be made with raw ingredients. Neither cured salmon nor smoked salmon is what one would call raw as both has been through a treatment process. Atleast seen with Scandinavian eyes, that is not raw fish. On the other hand, who cares, it looks deliciuos – Ted
There are a multitude of recipes for round flat bread like this to be found all over Scandinavia. Some made with wholemeal flour and some with finer flour like these ones. If you’ve followed this blog for a while you will have come across a few of them all ready -Ted 🙂
Gunilla Blixt, chef and food writer writes on the blog: Those of you who know me know that I’m omnivorous and I love to eat vegetables, meat, poultry, fish, well, everything that can be eaten. Last year there was much debate about the fact that we should eat more vegetables, and I agree. It does not mean to stop eating everything else – Just a tip!
Karelian Pirogues are called Karjalan piirakka in Finnish. From the beginning they were a way to take advantage of food scraps and make a packed lunch that was easy to pack. They are filled either with rice or potatoes and they are at their tastiest lukewarm with egg butter.