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.

Apricot Cream cheese Toast

‘Apricot toast on a bed of grass’

As the summer season comes to an end, the waves at our summer house start to get stronger with the breeze of a gentle autumn wind. The weather however, is still warm enough to enjoy breakfast outside and those little chills are warmed up by some piping hot espresso. One of my favorite spots at our summer house is in the empty woods in our garden where the hay is overgrown and wildflowers come and go as they please. Not only is it home to the most gorgeous porcini mushrooms, but it also inhabits so many birds that are a blessing to listen to. A collection of rocks and sand makes up the bordering of the water making it a cozy little spot to enjoy a picnic. This morning I gently caramelized halved apricots in honey, thyme and butter with a pinch of cardamum, maybe for about five minutes or so. I let them get a bit mushy and spread them on top of some toasted rustic sourdough bread that was smeared with cream cheese. To balance the sweetness, I squeezed a bit of lemon juice on top and added a few eatable flowers on top as we happen to have some growing on our porch. As our Bialetti espresso stove cooker came to a boil, I put everything into a little basket and headed out to enjoy these last warmer moments that will keep me going through out the darker autumn. Accompanied by Siena, we sat and listening to nature around us watching the waves crash against the lakes near us.

Midsummer Treats

We took our little wooden boat ’Wilhelmina’ out on the day of midsummers eve. The day was hot and humid and people had anchored their boats in the middle of the waters to swim in the sea and soak in the beautiful summer weather. The waters were peaceful and quiet, a few dressed up boats passed us by, with celebratory flags on the sails and flowers or birch trees on row boats to show appreciation for summer solstice. Most people have migrated to the countryside but we will only be going there next week as my hubby’s holiday starts then. We keep the boat on our new property, where building will take in a few years’ time. It took a good year for us to design the house and apparently receiving the permit from the city can take up to a year in this specific area. However, it still feels rather dreamy that we will have our own beach and waterfront views and boating will become that much easier.

Today is midsummers day, and we started the day with breakfast on the balcony surrounded by all the growing flowers that have really appreciated all the daily warmth. I received these peonies from my hubby yesterday and I just cannot get over how beautiful and many there are. Their aromatic perfume takes over any space they are in, giving the air that wonderful summer fragrance. Today is another peaceful day, time spent outdoors in the midst of nature.

Summer Salad

Salmon Mousse

Dad Preparing Vendace for the smoker

Vendace (muikku in Finnish) or also known as the European cisco, is a freshwater whitefish that is found in Northern European lakes, such as in Finland, Sweden, Russia, Latvia and some lakes in Norway. It is a small fish, almost sardine-like that is commonly fried or smoked when eaten. The roe of Vendace is a real delicacy in Finland as is often eaten during Christmas time.

The lakes by our summer house are known for the muikku- fish and you can see locals pulling up fish nets from their boats right from our pier. To make this dish, you can also use other smoked fish such as salmon or sardines or whatever you have in the region you live. You can buy pre-smoked fish or smoke it yourself if you have the facilities for doing so. We have a smoker at the country house, so my father smoked the Vendace with juniper branches for some additional flavor. Cooked vendace is delicate and flakey, mild but delicious.

Meanwhile to make the salad, begin by marinating some red onion. Finely chop some onion slices and place into a bowl that fills with lemon juice. Leave them to soak in there for a good hour at least.

For the base of the salad, slice about 5 oranges and spread them on a plate.  Add some capers, spring onion and finely chopped dill on top. Then add your smoked fish on top by flaking it into smaller pieces. Add lots of black pepper and lastly, add some of the marinated red onions on top. Also pour some of the lemon juice the onion has soaked in that has turned a vibrant pink color. Add a gently drizzle of olive oil and a sprinkle of maldon salt.

To accompany the salad, I had a smoked salmon mousse bread for some additional carbohydrates. Basically, toast some sourdough bread, add some salmon mousse on top, fresh peas, some of the marinated red onion, black pepper and dill.

salmon mousse

To make the salmon mousse, you need some smoked salmon. We smoked the salmon ourselves in a smoker with juniper branches and let it completely cool down. However, you can just as easily buy a medium size piece of smoked salmon from the store. Once cool, mush the salmon with a fork into a bowl. Add about 1 cup of some crème fraiche, a couple of tablespoons of aioli, lemon juice and white pepper. Mix well so it becomes a mush. Check for seasoning.

I love the consistency and flavors of this salad. The juicy oranges give a lot of moisture and sweetness that balances out the capers and red onion. The delicate white fish adds a new dimension of smokiness to the dish, making it a lovely refreshing summer salad. Meanwhile, the creamy salmon mouse toast adds an extra comfort that easily works well in so many other occasions. You can serve the mousse as an appetizer on canapes at a party or in form of a tartar on top of avocado for example.

Simple Scandinavian beauty on a plate

A beautiful plate of Scandinavia

Lunches al fresco are what slow summer days are made out of. These warm days have been something like no other and we try to each lunch in a little bit of shade, if possible. I love this spot at our country house, that is in the front of the house surrounded by woodland and the life in the old tall trees. Since we just approached crayfish season yesterday and August is around the corner, I thought this recipe is worth sharing if any of you are planning on having garden parties any time soon. This plate would make a beautiful side dish for crayfish to compliment the Nordic theme.

For other than Scandinavians, this dish may be an acquired taste. The beautiful thing about it however, is that you can alter it to your liking, for example by leaving out the herring completely. The plate is made to look like a crown and is decorated with eatable flowers and summers delights. You make the base of the crown with boiled new potatoes and eggs and add dollops of homemade salmon mousse. Then you basically add any seasonal produce you find at a farmer’s market, like peas, sweet summer onions and radish. Then you add some herring on top and sprinkle some dill and black pepper in the end. Lastly add some eatable flowers.

Easy Salmon Mousse

To make the salmon mousse, you need some smoked salmon. We smoked the salmon ourselves in a smoker with juniper branches and let it completely cool down. However, you can just as easily buy a medium size piece of smoked salmon from the store. Once cool, mush the salmon with a fork into a bowl. Add about 1 cup of some crème fraiche, a couple of tablespoons of aioli, lemon juice and white pepper. Mix well so it becomes a mush. Check for seasoning.

Wild Flowers & Peace of mind

Just be silent and listen… So many of us are overwhelmed with anxiety and worry. Sometimes we just need to sit still and listen, remember what is important in life. Maybe because being in nature is such a big part of Finnish people’s lives, as we are taught this already at a young age, it becomes part of routine even in adulthood. It is known that nature can generate different types of positive emotions, such as calmness, creativity, joy and improve concentration. I can imagine that during the pandemic, spending time outdoors has been one of the key factors enabling people to cope with the stress.

That is why I love the feeling of being at the countryside, as you are constantly surrounded with woodland and water, breathing in the fresh air and soaking in all the goodness from outdoors. You feel it in your lungs and heart. It makes me feel better emotionally and clearly contributes to my physical wellbeing. It is also known to reduce blood pressure, heart rate, muscle tension, and the production of stress hormones. So, I cannot stress enough, but to encourage you to spend time outdoors, may it be in a park, forest or by the sea to clear your mind. At this current moment in time, I feel like I have a sense of peace of mind.

Still in my linen pj’s, I’ve made myself a frothy decaf cappuccino and walked down to the lake to dip my feet in the cooling waters. It’s only morning but the weather is already warm so it is nice to start the day by soaking my toes in the water. Siena always joins me no matter where I go, and together we gazed into the horizon as the day began to awake. That first sip of morning coffee is the best feeling in the world and pressing the tangy froth against my lips, while there is silence all around me, is a cleansing sensation. I think we sat here for twenty minutes or so, just reflecting on positivity around me and listening to the sounds from nature.

Our wonderful coffee moment by the pier was followed by a walk to the forest to pick some fresh wildflowers for the day. My mother loves flowers as much as I do, so we love to have flowers around us as much as possible. You can see how the sun sparkles through the trees that has not risen completely into the sky. A stone throw away, there’s a little meadow close to our cottage, that has old apple trees, an old barn and a little field filled with different flowers. Here you find bees and butterflies scattered in the long hay and it is the place to go pick some inspiration during different seasons. It’s funny when it comes to color, I prefer most neutral tones, but when it comes to flowers, I do appreciate some color. I picked some blooms into my basket while Siena lay hidden in the hay finding the joy in simple moments like these.