OLYMPIC CHAMPION | ENTREPRENEUR | MUM

Father’s Day Feast

The dads in my life are pretty marvellous. My dad is a man of incredible effort, work ethic and generosity. My husband and dad to Kai…well what can I say. He’s the most patient, flexible, supportive, loving guy I know who left his homeland of Finland along with his friends and family for me. I could go on…but you get the gist. Lucky girl.

In celebration of the wonderful dads in my life, I’ve put together a Father’s Day Feast  – a meal I know they’ll love. The best part about this menu is that it’s super easy, delicious, great for the health conscious and a simple way to feed a crowd….which in my family, amounts to quite a few people. You’ll notice I haven’t included a desert, but I find the best accompaniment with this menu is a delicious fruit platter and an espresso coffee. Just what my dad’s like! Enjoy!

FathersDayFeast

FATHERS DAY FEAST

MENU

Smoked Salmon

Porcini Mushroom Sauce

Tartare Sauce

Super Green Salad

Boiled Kipfler Potatoes

Sourdough Rye  Bread

Smoked Salmon

The way myself and my family enjoy smoked salmon these days has been adopted from the the clever Finnish culture using a smoking oven. My dad (a very handy many) has built himself a smoking oven at his house and smoking food has become a regular family affair for special gatherings. Smoking ovens are not commonplace in Australia however Muurikka (a Finnish brand) now have a very handy electric smoker out in Australia that is fool proof to use and very portable. www.muuri.com.au We have one on our balcony and use it to smoke veggies, fish as well as meat (lamb is also a favourite).

Ingredients:

1 whole salmon approx 3kg serves 6-8 people, skin and scales on. A good size for a Muurikka smoker is around 3kgs. (size of salmon depends on the size of your smoking oven – follow the smoking oven’s instructions)

Rock Salt

Sugar

Lemon slices

Honey (optional)

Method:

  1. Pack the salmon cavity with rock salt and lemon slices and place on your smoking tray. A nice optional extra is spreading some honey inside the cavity.
  2. Sprinkle some sugar all over the salmon skin.  This gives the skin a beautiful golden colour once cooked.
  3. Place the salmon in your smoker with the wood chips according to the instructions. Every smoker is different. When we use the Muurikka smoker, we smoke a 3 kg salmon for approximately 50 minutes. A good way to test if the salmon is cooked is by pulling out one of the fins. If it comes out easily, it’s ready.
  4. To serve, peel back the skin of the salmon. The salmon should be soft and moist and you just lift it off the bone with a spatula.
  5. Enjoy with tartar sauce and a squeeze of lemon. Serve with boiled kipfler potatoes (or a similar waxy potato), porcini mushroom sauce, salad (or any green veggies) and sourdough rye on the side.

Porcini Mushroom Sauce

I love picking wild mushrooms in the Finnish forest. There are so many varieties that spring up seasonally throughout the year. One of my favourites, which grow in abundance in the Finnish forests, are Porcini mushrooms. Porcini’s taste amazing fresh and are packed with loads flavour and nutritional benefits. They are very versatile and are delicious with pizza, risotto, pasta, fish, meat and vegetables. To enjoy them all year round we dry them in the dehydrator and store them in airtight tubs. An irresistible way to enjoy porcini mushrooms is as a sauce that can be served with meat, fish or vegetables. It marries perfectly with smoked salmon as well as the salted salmon recipe shared earlier. In Australia, you can buy dried Porcini mushrooms in most Italian delis.

Ingredients:

2 cups of dried porcini mushrooms

1 onion

Butter

Olive oil

250mls cream

Salt & Pepper

Method:

  1. To activate the dried porcini, submerge them in a bowl of warm water for about 30mins.
  2. Discard the water (or use in a stock later), squeeze the water from the porcini and chop them roughly.
  3. Finely dice an onion and melt some butter and oil in a saucepan.
  4. Sautee the onion on medium-low heat for a few minutes until softened (but not brown) and then add the chopped mushrooms.
  5. Cook for a further 5 mins on medium-low heat and then add the cream.
  6. Let is simmer on low for a further 10-12 mins and season with salt and pepper. Keep warm until ready to serve.

Tartar Sauce

Mayonaise

Sour cream or Natural yoghurt

Chopped flat leaf parsley

Chopped dill

Lemon juice

Capers roughly chopped

Finely diced pickled dill cucumber

Finely diced red onion

Salt & Pepper

Note: I don’t measure anything to make tartar sauce as it depends on how many people I’m feeding and the size of your salmon. Just thrown in all the ingredients, mix them together and adjust it to your taste along the way! A bit of this and a bit of that!

Super Green Salad 

Baby kale

Spinach

Rocket

Cucumber

Dressing:

Extra virgin olive oil

Seeded mustard

Apple cider vinegar

Honey (optional)

Salt & Pepper for seasoning

Note: Again, no measurements here! Just add equal amounts of each of the greens. Mix the dressing ingredients together and make enough dressing to lightly coat your salad. Don’t drown it! I like to add a small amount of melted honey to my salad dressings, however if you do, go lightly as you don’t want the honey to be overpowering or make your dressing too sweet.

All that’s left to do is enjoy the marriage of these wonderful flavours! Happy Father’s Day Dads!

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1 Comment

  1. Sounds amazing. Can’t wait to try it when we get home. Love your Website.

    Reply

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