World Cuisine Wednesday

By 1800FlyEurope in Destination Highlights, World Cuisine Wednesdays | on June 2nd, 2010

Hei, travelers, mitä kuuluu? Are you a fan of outdoor adventures?  If so, why not consider taking a trip to Finland this summer? This Nordic country is comprised of a multitude of forests and thousands of lakes; it is home to 35 national parks which bring nature lovers and outdoor adventurists from all over the world. Among the most popular activities in Finland are hiking, golfing, going on lake cruises and trekking up the Lapland Mountains.  (By the way, if you take a trip up these mountains in the cooler months of September and October you will be rewarded with a viewing of the Aurora Borealis a.k.a.  Northern Lights.)

Today the recipe comes to us all the way from Helsinki.  This refreshing salad is a great snack for the upcoming hot summer months, but it also is used as a side dish during holiday feasts.  Whatever time of year you decide to make it, I hope you enjoy it thoroughly.

Mixed Beet Salad

  • 2 medium size cooked carrots
  • 2 medium size peeled and cooked potatoes
  • 1 granny smith apple
  • 1 shallot or small onion
  • 2 small gherkins
  • 3 medium sized pickled beets
  • Cr√®me Fraiche (recipe provided below)

Make sure all ingredients are dry. Finely chop your onion or shallot, and cut the remaining ingredients into cubes.

Mix all ingredients into a bowl and refrigerate for 2 hours, allowing flavors to “marry”.

Stir in Crème Fraiche and serve.

Crème Fraiche

  • 2 c. heavy cream
  • 3 tbsp buttermilk
  • 1/2 tsp cinnamon
  • 2 tsp brown sugar
  • Dash of salt

In a medium sized mixing bowl, sprinkle salt, sugar and cinnamon into cream and buttermilk.

Whisk until blended and peaks begin to form.  Cover with a towel in a warm place for about 12 hours, until the mixture is thickened.

Stir and refrigerate for at least 3 hours before serving

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Written by 1800FlyEurope

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