3 course Midsummer Menu

Midsummer in Finland is a magical celebration of light, nature, and slowing down. Whether you’re spending it by a quiet lake at the countryside or enjoying the long, golden evening in town, it’s a day to pause and soak in the beauty of summer. People gather with friends and family, eat simple but delicious seasonal food, and take time to connect with nature. It’s traditional to pick wildflowers and weave them into flower crowns, a joyful nod to Finnish folklore and the spirit of the season. Bonfires are lit, saunas are heated, and the midnight sun casts a soft glow over a night that never fully darkens. As midsummer is just around the corner, I wanted to share this summer menu based on nordic flavours rounded with a buttercream summer cake. The starter is a creamy shrimp spread that's typically served on toasted bread or in small tartlets topped with vendace roe. As a main course, is a simple grilled white fish that is stuffed with fresh herbs and lemon. Often at the countryside, the fish is caught from our lake and it is cooked on an open-fire style barbecue. This can be done with whatever fish you like and if you do not have a grill, it can be done in an oven too. The fish is accompanied with a few larger grilled prawns on the side and some boiled new potatoes that are shaped like a wreath on a plate. On top of the potatoes you can add boiled halved eggs, pickled herring, onion or simply fresh herbs and summer peas. As for dessert, this summer buttercream layer cake is rich and creamy filled with summer berries. It can be made a day in advance which helps with preparations if you are having guests over. It can be garnished as over or understated as you like; possibly with wild strawberries, mint leaves or any kind of berries that remind you of summer.

Midsummer menu

1. Skagen with vendace roe

2. Grilled whole fish & prawns served with a new potato wreath

3. Berry summer cake with buttercream

Classic Skagenröra (Shrimp Salad)

Ingredients (serves 2–4):

• 200g cooked shrimp (peeled) - I always purchase whole shrimp that you peel yourself as these are more flavourful

• 2 tbsp mayonnaise

• 2 tbsp sour cream (or crème fraîche)

• 1 tbsp finely chopped red onion

• 1 tbsp finely chopped fresh dill (plus extra for garnish)

• 1 tsp lemon juice

• Salt and freshly ground black pepper, to taste

• Garnish: dill and optional fish roe (vendace roe)

To Serve:

• Toasted white bread (like brioche or sourdough)

Instructions:

Peel the shrimp and coarsely chop them if they’re large. In a bowl, combine mayonnaise, sour cream, red onion, dill, and lemon juice. Add a pinch of salt and pepper. Gently fold in the shrimp until evenly coated. Taste and adjust seasoning if needed. For best flavor, refrigerate the mixture for about 30 minutes. Spoon the “Skagenröra” onto buttered, toasted bread. I shaped the white bread for a pretty look and then gently fried in butter. Garnish with a sprig of dill, lots of black pepper, and a generous spoonful of vendace roe if desired.

Grilled whole fish & prawns with a side of new potatoes

Grilled Whole White Fish with Lemon and Herbs

Ingredients:

• 1 whole white fish (like sea bass, bream, or pike), cleaned and scaled — about 800g–1.2kg

• 1 lemon, thinly sliced

• A handful of fresh herbs (e.g. dill, parsley, thyme, or rosemary)

• 2–3 garlic cloves, smashed

• Olive oil

• Salt and pepper

• Optional: twine or toothpicks to secure the cavity

Grill Setup:

• A hot grill with a clean, oiled grate

• Or an open fire with a grilling grate over embers (not high flames)

Instructions:

Pat the fish dry. Rub the skin and inside the cavity with olive oil. Season generously with salt and pepper. Place lemon slices, herbs, and garlic inside the cavity. Use butcher’s twine or toothpicks to close the fish so the stuffing doesn’t fall out when flipping.

Grill the fish: Place the fish directly on a well-oiled grill over medium-high heat. Grill for about 6–8 minutes per side, depending on thickness. Don’t move it too much — wait until the skin is crisp and releases easily. Flip gently using two spatulas or a fish basket. The flesh should be opaque and flake easily with a fork. The skin should be golden and crisp. Transfer to a wooden board or platter. Place it in the center of the table with lemon wedges, a drizzle of olive oil, and extra herbs.

 Grilled Large Prawns with Garlic and Chili

Ingredients:

• 8–12 large prawns or langoustines, shell-on (head-on if possible)

• 3 tbsp olive oil

• 2 garlic cloves, minced

• 1 small red chili, finely chopped (or a pinch of chili flakes)

• Juice of ½ lemon

• Salt and pepper

• Fresh parsley for garnish

Instructions:

Prepare the Prawns: Rinse and pat dry. If desired, butterfly the prawns by cutting along the back to remove the vein, keeping the shell on. Make the Marinade: Mix olive oil, garlic, chili, lemon juice, salt, and pepper. Toss the prawns in the marinade and let sit for 15–30 minutes. Grill: Place prawns directly on the hot grill. Grill about 2–3 minutes per side, until shells are pink and slightly charred. Serve hot with a squeeze of lemon and a sprinkle of fresh parsley. Perfect with crusty bread or alongside the grilled fish.

These dishes are ideal for long summer evenings, meant to be eaten slowly and together, with fingers and laughter. Let me know if you want a side dish or dipping sauce to go with it!

New potato Wreath

Ingredients (serves 4–6):

• 800g small new potatoes, boiled until tender and slightly cooled

• 2–3 hard-boiled eggs, halved or quartered

• 150g pickled herring (classic, mustard, or onion variety), cut into bite-sized pieces

• 1 small bunch spring onions, finely sliced

• A few sprigs fresh dill

• Edible violets or other seasonal edible flowers (optional, but beautiful)

• Freshly ground black pepper

• 100ml sour cream or smetana (or crème fraîche)

• Optional: a drizzle of good cold-pressed olive oil

Instructions:

Boil the Potatoes: Scrub and boil new potatoes in salted water until just tender (about 15–20 min). Drain and let cool slightly so they’re warm but not hot.

Shape the Wreath:
On a large round serving plate or platter, arrange the potatoes in a circle to form a wreath shape. Leave the center empty for a clean, decorative look.

Add Toppings:

1. Nestle halved boiled eggs, pieces of pickled herring, and sliced spring onion around and on top of the potatoes.

2. Add small dollops of sour cream around the wreath.

3. Sprinkle with chopped or torn fresh dill, a generous grind of black pepper, and scatter edible violets for color.

Serve
Bring to the table as a centerpiece. Guests can spoon from the wreath or you can pre-plate smaller versions.

I love a peaceful evening swim in the summer as the sun slowly drops into the horizon. During midsummer it is also lovely to dress the table and add florals to everything. Sometimes I add a small bouquet to antique glasses for a delicate look.

Summer berry buttercream cake

This three-layer berry jam cake with buttercream frosting is a simple yet stunning dessert, perfect for summer gatherings. Soft, buttery sponge layers are filled with sweet berry jam and creamy vanilla buttercream, creating a beautiful balance of richness and brightness. It’s easy to make, easy to decorate, and even easier to love—especially when topped with fresh berries or edible flowers.

Simple Layer Cake with Berry Jam & Buttercream

For the Cake (makes three 20 cm / 8-inch layers):

• 300g sugar (about 1 ½ cups)

• 300g all-purpose flour (about 2 ½ cups)

• 2 tsp baking powder

• ¼ tsp salt

• 300g unsalted butter, softened (about 1 ¼ cups)

• 6 eggs

• 2 tsp vanilla extract

• 3–4 tbsp milk, as needed

For the Filling:

• 200g berry jam (about ¾ cup – raspberry, strawberry, or lingonberry work well)

For the Buttercream:

• 250g unsalted butter, room temp (about 1 cup + 2 tbsp)

• 350–400g powdered sugar, sifted (about 3 cups)

• 1–2 tbsp milk or cream

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Bake the Cake Layers

• Preheat oven to 175°C (350°F). Grease and line three 20 cm (8-inch) cake pans (or bake in batches).

• Cream butter and sugar together until pale and fluffy.

• Add eggs one at a time, beating well after each, then add vanilla.

• In a separate bowl, whisk flour, baking powder, and salt.

• Gradually add the dry ingredients to the butter mixture. Add milk if the batter is too thick—it should be smooth but not runny.

• Divide the batter evenly between the three pans.

• Bake for 20–25 minutes, or until golden and a toothpick comes out clean.

• Let cool completely before frosting.

2. Make the Buttercream

• Beat butter until smooth and creamy.

• Gradually beat in sifted powdered sugar.

• Add vanilla, salt, and milk to reach a soft, spreadable texture.

3. Assemble the Cake

• Place the first cake layer on a plate or cake stand. Spread a layer of berry jam, then a layer of buttercream.

• Repeat with the second layer.

• Top with the third cake layer and frost the top and sides of the cake with the remaining buttercream.

• You can go for a semi-naked look by scraping off some of the frosting on the sides, or go full coverage for a more polished finish.

4. Decorate (Optional)

• Add fresh berries, edible flowers, or a few mint leaves on top.

End of Summer Dinner Party

Last weekend, my husband and I hosted a traditional crayfish party for seventeen of our friends. The scale of the gathering prompted us to completely rearrange our furniture, creating a spacious five-meter table in the center of our living room. To ensure continuity, my husband crafted an additional table that harmonized perfectly with our existing setup. We were fortunate to have a variety of beautifully aged chairs in storage, which I refurbished with a chalk white finish to complement the decor.

As autumn gradually unfolds, I adorned the table with arrangements featuring fall hydrangeas, foraged leaves, autumn joy stonecrop, and dahlias. I adored the soft hues of dusty pink and muted green, harmonizing seamlessly with each other. To add a touch of wild greenery, I incorporated cascading vines from our balcony. The table sparkled with an assortment of candles in various sizes, alongside a collection of mixed silver vases and cherished trinkets accumulated over the years.

The evening commenced with cocktails and canapés, followed by a delightful pumpkin duck risotto as dusk settled in. The main event, succulent crayfish and snaps, unfolded amidst the cozy glow of candlelight. For dessert, we indulged in pavlova adorned with fresh figs, complemented by an array of smaller sweet treats. It was an unforgettable evening, marking the perfect transition into fall.

Mini Savoury Sandwich Cakes

pressed and dried violet flowers from last year

The traditional Finnish voileipä kakku, or sandwich cake, is a culinary delight that transcends the boundaries between savory and sweet. As its name suggests, it is indeed a cake, but one made entirely of layers of bread and various fillings, resembling a large, layered sandwich. This unique creation is a staple at Finnish celebrations throught the seasons. I was inspired from a swedish gardening program (trädgårds tider) where they made small individual sandwich cakes layered up from single slices of toast. They looked so pretty (like a small layer cake) and elegant especially for a garden party. This is literally like making a sandwich that is coated with a creamy mascarpone and decorated beautifully.

To construct a traditional voileipä kakku, one typically starts with a base of hearty rye bread slices, although white bread can also be used for a lighter version. The bread is often thinly sliced and layered with an assortment of fillings, much like assembling a traditional sandwich. These fillings can include a variety of ingredients such as cold cuts, smoked salmon, shrimp, cheese, vegetables, and spreads like mayonnaise or cream cheese. Each layer is meticulously arranged, and the cake is built up to several layers high, resembling a towering confection. Once the layers are assembled, the entire cake is coated with a generous layer of creamy topping, usually made from a mixture of cream cheese, sour cream or mascarpone. This topping not only adds a luscious texture but also serves as a blank canvas for decorative elements. Traditionally, the cake is garnished with a colorful array of vegetables, herbs, seafood, and sometimes even edible flowers, arranged artfully on top to create a visually stunning presentation.

The voileipä kakku is not only appreciated for its aesthetic appeal but also for its versatility and convenience. It can be prepared in advance and refrigerated, allowing the flavors to meld together and the bread to soften slightly, resulting in a harmonious blend of tastes and textures. Sliced and served cold, it makes for an elegant and satisfying addition to any festive occasion, providing a refreshing alternative to more conventional cakes and pastries.

cut into circles

make the filling

layer the sandwich

ready to coat

3 x Smoked Salmon & skagen Sandwich Cake

• 4 slices of toast cut into circles ( use a tartare mold to help create circles) = 1 cake x 3

• Frosting: 1/2 cup of room temperature mascarpone cheese, 1 teaspoon milk, 1 teaspoon lemon juice

Filling

• 4 slices of cold smoked salmon

• 1 cup sour cream

• 1/2 cup cooked shrimps

• 2 tablespoons mayonnaise

• 2 tablespoons chopped dill

• 2 tablespoons of fish roe (optional)

• pinch of black and white pepper

• 1 teaspoon lemon juice

• 1/2 red onion finely chopped

Garnish

• Mirco greens, pee shoots & pressed violet flowers

Finely chop everything and mix together in a bowl. check the flavour and add more acidity from the lemon juice or more sour cream or creme fraiche if the consistency is unbalanced. It is better the consistency is more thick so it stays in between the white breads. In Finland we can buy ready made skagen (or something similar) spreads, you can also use one of these packets if you do not want to make the filling from scratch.

For the frosting- whisk the mascarpone cheese so it softens up and is easier to spread on the bread. I also added a few drops of milk and lemon juice to soften the texture.

Directions

Begin by cutting your white breads into circles. I did this by pressing a tartare mold into the bread. Repeat this process four times. This makes one cake. Repeat the process 3 times.

Make the filling. Place one bread slice onto a plate, add some filling on top. Add black pepper, place another bread on top, add filling and repeat until four breads are used. Like you would with a layer cake, leave teh top of the bread without anyfilling as this will be coated with “frosting”. Put the sandwich into the refrigerator while you cake the frosting.

For the frosting- whip the room temperature mascarpone cheese with a whisk so it softens. Add in a drop of milk and lemon juice to aid softening. Take teh sandwich out of the refrigerator and with a knife, coat the top and the sides with the cheese spread.

Garnish: Let your creative juices flow here, I used micro greens, pee shoots and pressed violet leaves that I had from last year.

Blackberry Cocktail & Beetroot Tartar

In the enchanting embrace of this festive season, where craftiness, late-night culinary adventures, and the soft glow of dark candle-lit evenings converge to create a haven of warmth and coziness at home, my husband and I have already immersed ourselves in the charm of a few yuletide films. As we eagerly prepare to embark on the delightful tradition of selecting our Christmas tree, we find solace in staying one step ahead of the bustling holiday calendar, savoring the days leading up to the 24th. Elevate your festive tablescape with a symphony of flavors and vibrant hues. Indulge in the enchanting fusion of a Winter Blackberry & Rosemary Cocktail, where velvety blackberries meet the aromatic dance of rosemary in a champagne elixir. Complement this libation with the exquisite sophistication of Beetroot Tartare, a culinary masterpiece that marries earthy sweetness and zesty freshness, ensuring your holiday table is adorned with culinary delights that captivate both the palate and the eye.

Let not the Christmas rush consume you; instead, relish the anticipation that envelops these moments, for it is in the sweet expectancy of it all that the magic truly unfolds. Today, I am delighted to share with you a captivating cocktail and appetizer recipe, a harmonious prelude to the festive symphony that awaits. May it ignite inspiration for your Christmas table and infuse a dash of holiday spirit into your home.

Winter's Embrace: Blackberry Elixir with a Rosemary Symphony

Embark on a journey into the heart of winter with our enchanting Blackberry and Rosemary Champagne Cocktail – a masterpiece that sets the stage for any elegant evening. The velvety, deep burgundy hue serves as a sophisticated backdrop, casting a spell of allure over December gatherings or providing a delightful escape for those seeking a touch of luxury in the midst of the ordinary.

Elevating the art of preparation, our blackberry syrup can be meticulously crafted in advance, ensuring a seamless orchestration of flavors when the time comes. The versatility of this libation extends beyond expectation; feel free to dance between berries, transforming the symphony with a switch to your favorite variation. Picture the aromatic dance of thyme gracefully replacing rosemary, adding a unique twist to your sensory experience.

The crowning touch lies in presenting this elixir in 1920s-inspired crystal glasses, each with its own distinctive style, creating a vintage champagne boat that whispers of opulence with delicate, thin edges. Allow the Winter Blackberry & Rosemary Cocktail to be your portal to an evening of refined indulgence and timeless charm.

Cocktail Ingredients

• 1 cup fresh blackberries

• ½-1 cup sugar

• 1 cup water

• 1 twig of rosemary

• Butter & brown sugar for rimming the edges of the glasses

• Sparkling wine/champagne

• Garnish: long rosemary twig with fresh blackberries poked through stem

Directions

In a small saucepan, combine all the ingredients (water, sugar, blackberries, rosemary twig) to make the syrup. Bring to boil and reduce heat and cook for under 10minutes so the blackberries start to mush. Stir occasionally and let the mixture intensify into a red colour. Remove from heat, strain and allow to cool. Once cooled, place the syrup into an airtight maison jar and store in the fridge for up to a few weeks.

Rim each champagne glass with a bit of butter between your fingers. Then place some brown sugar onto a plate and press each glass rim into the sugar so it coats all around.

To make the cocktail; add some blackberry syrup to the glass, some ice and pour over some champagne or sparking wine. Give a little mix. Garnish each glass with a bare rosemary branch (except for the ends for visual impact) and pierce a few fresh berries through it. Allow it to gently rest on top of the glass. Enjoy.

Beetroot Tartar

Beetroot is a fantastic earthy compliment to a winter menu that is rich in flavour and colour. This winter root does not need much to be classic, simply paired as a salad with blue cheese, figs and walnuts is all you need to make it refined. However, a layered beetroot tartar is an exciting dish to serve at a dinner party, as it tastes wonderful. The filling is basically made from a beetroot puree and cream cheese that has some blackberries and spinach in between. You could defiantly incorporate slices of cured salmon and play around with the dimensions of flavours. For this recipe, I made the beetroot puree from scratch, but I suppose you could store by this as well.

Beetroot puree

• 5 large roasted beets (place in an oven dish, with oil, salt and pepper and roast in the oven (200c) for an hour until soft)

• 1 sweet potato roasted (place into same oven dish with beetroots to roast)

• 2 garlic cloves grated

• Butter for cooking

• About 1 dl cream

Directions

Begin by roasting the beetroot and sweet potato. Once ready, peel the skin off and roughly chop into smaller pieces.

In a large saucepan, add a generous dollop of butter and grated garlic. Stir and add in the chopped beetroot and sweet potato. Cook for about 7minutes and add in a splash of cream. This part can be left out if you prefer not to use cream, but it does a lovely taste. Let it gently cook so the cream reduces. Add salt and pepper to taste. Remove from heat and pulse with a handheld blender into a puree. It does not need to be silky smooth, as it needs to be thick to hold its shape. Place into a bowl and leave it to cool. Refrigerate the puree for an hour before using so it becomes denser.

Elegant Crayfish Party Menu

Step into the enchanting world of a Finnish crayfish dinner party, where the crisp air of anticipation mingles with the scent of freshly foraged greens and the warm glow of fall hydrangeas. I am thrilled to offer you a glimpse into this picturesque celebration, where nature's bounty intertwines with the joyous spirit of gathering.

Behold the centerpiece of our festivities—a beautifully adorned table that speaks of careful but relaxed curation. For this occasion, I ventured into the wild, gathering an array of greens that now gracefully adorn the table, creating an atmosphere of untamed beauty. The vases, brimming with fall hydrangeas, add a touch of seasonal charm, infusing the setting with the vibrant hues of autumn.

A subtle transformation has taken place as well, as my husband and I endeavored to create a new, longer table for our guests. The previous table, a century-old relic, had acquired a charming wonkiness over time, prompting the need for an upgrade. The result is a seamless blend of tradition and modernity—a stage set for the camaraderie that will unfold throughout the evening.

Not confined to the dining space alone, our attention has extended to the heart of our home—the kitchen. Here, a cozy transformation has occurred with the introduction of a bench in lieu of chairs, adorned with an abundance of linen pillows. This simple change imparts an inviting warmth, elevating the kitchen's ambiance and setting the stage for convivial conversations and shared laughter.

As you peruse these images from our crayfish party, may you be transported into the midst of this nordic soirée, where every detail, from the wild greens and menu, reflects the essence of Finnish hospitality and the joy of embracing the changing seasons.

I wanted to share a full (simple but impressive) menu with you, in case you are having a crayfish party in the near future. This menu begins with an amuse bouche, then a small porcini soup (served in tea cups) where the mushrooms are picked straight from the forest. The menu follows with an another started, a smoked salmon tartar, followed by crayfish. For dessert, a simple refreshing lemon posset will cleanse the pallet and leave you satisfied for the evening.

amuse bouche

porcini soup "cuppuccino"

On a spoon: add a slice of fresh fig, a slice of bresola, micro greens and a dollop of horseradish mayonnaise & crushed pecans

Menu

Amuse bouche spoon ( see image above)

porcini cuppuccino (served in small teacups)

Smoked salmon tartar

Crayfish

Lemon Posset

Creamy Porcini Soup Recipe:

This is essentially a porcini soup that is served in small tea cups with a little bit of froth on it to make it look like a cappuccino.

Ingredients:

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons butter

• 2 tablespoons olive oil

• 2 cups fresh porcini mushrooms, cleaned and chopped (or substitute with button mushrooms)

• 3 cups vegetable or chicken broth

• 1 cup heavy cream

• Salt and pepper to taste

• Foam some milk for garnishing to make it look like a cuppuccino and serve in coffee cups

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.

2. Add the fresh porcini mushrooms to the pot and cook until they release their moisture and become tender.

3. Pour in the vegetable or chicken broth, bring the mixture to a simmer, and let it cook for about 15-20 minutes, allowing the flavors to meld.

4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious as the soup will be hot.

5. Return the pureed soup to the pot, stir in the heavy cream, and season with salt and pepper to taste. Simmer for an additional 5-10 minutes.

6. Serve the creamy porcini soup hot in coffee cups and foam mik on top as garnish. Foam the milk with a whisk or by pouring milk in a maison jar and shaking it.

Salmon Shrimp Tartare

• 400 g cooked salmon (mushed with a fork)

• 100g peeled shrimps

• Handful of capers (drained)

• 2 tablespoon crème fraîche

• 2 tablespoons mayonnaise

• 1/2 tablespoon dijon mustard

• pinch of salt/pepper

• 2 tablespoons fresh dill

• 1 small red onion finely chopped

• 1/2 juice of lemon

Directions

Combine the finely chopped red onion and lemon juice in a bowl and let it marinate for 15minutes. Meanwhile In another bowl, add the drained capers, dijon, creme fraiche, mayonnaise, dill, chopped shrimps and forked salmon. Then combine the lemon juice onion with the fish mixture and combine together well. Add ground black pepper and a pinch of salt. Cover the bowl with cling film and refrigerate until serving.

Ready to serve: With the help of a mould, plate each portion in a clean circle. Drizzle a bit of olive oil on top, pepper/salt and an edible flower.

Crayfish

When it comes to the crayfish, arrange the ready boiled crayfish on a beautiful silvertray/large plates or whatever you think looks most beautiful. Add a sprinkle of crown dill on top of the crayfish. Serve the crayfish with toasted bread and dill butter. (We often use garlic butter in our family). Serve the butter in a beatuiful bowl along with another bowl that has chopped dill.

Create bowls of water with lemon in them, so guests can clean their hands once in a while.

Salmon Tartare

Lemon Posset for Dessert

Making lemon posset in actual lemon shells can be a fun and creative way to serve this classic dessert. Here's a simple recipe:

Ingredients:

• 4 large lemons

• 600ml double cream

• 150g caster sugar

• Zest of 2 lemons

• Fresh berries or mint leaves for garnish (optional)

Instructions:

1. Prepare the lemons:

   • Cut the lemons in half lengthwise. Carefully scoop out the flesh and juice from each half using a spoon, being careful not to puncture the skin. Set the hollowed-out lemon shells aside.

2. Make the posset:

   • In a saucepan, heat the double cream and caster sugar over medium heat, stirring constantly until the sugar dissolves.

3. Add lemon zest:

   • Stir in the lemon zest into the cream mixture. Let it simmer gently for about 5 minutes, stirring occasionally.

4. Fill the lemon shells:

   • Once the mixture has thickened slightly (it should coat the back of a spoon), remove it from the heat and allow it to cool for a few minutes.

   • Carefully pour or spoon the posset mixture into the prepared lemon shells. Fill each shell almost to the top.

5. Chill:

   • Place the filled lemon shells on a tray and refrigerate them for at least 2-3 hours, or until the posset has set and is firm.

6. Serve:

   • Before serving, you can garnish each lemon posset with mint leaves or violet flowers.