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
Skagen with vendace roe
Grilled whole fish & prawns served with a new potato wreath
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:
Nestle halved boiled eggs, pieces of pickled herring, and sliced spring onion around and on top of the potatoes.
Add small dollops of sour cream around the wreath.
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.
