Finnish-Mexican fusion cuisine

What started as an emergency procedure during my student years has become a more common practice, and every once in a while I like combining Finnish ingredients with Mexican spices to produce something unique.  Two of my more celebrated recipes are below, I hope you like them.

Some of the spices needed can be bought in or  I just bring them from Mexico when I’m there 😉

Salmón Pibil

Salmón pibil: After
Ingredients (serves 2-3)

  • 1/2 bar of achiote paste
  • 250 ml orange juice (pressed or otherwise)
  • 1 small (100 g) tin of chipotle chillies
  • 1/2 small pineapple or 1 orange
  • 1/2 red onion
  • 500g of salmon fillet

Grate the achiote and dissolve in orange juice until you get a bright orange liquid.  Put salmon in a flat oven-safe recipient and add achiote marinade.  Add the chillies (be sure to rub them with the salmon).  Cut the onion in half rings and add.  Cut the pineapple/orange in slices and decorate salmon with it.Leave in oven at 170 °C for 1-1.5 hour until ready.  It should be crisp but with enough liquid.

Mole nórdico con reno / Manchamanteles negro con reno

(we’re still debating the name of this one)

Manchamanteles negro de reno

Ingredients (serves 3)

Blend everything but the meat together.  Cook sauce and elk together slowly with a little of added water to give even more time for the flavours to ripen in the fire.  Should be ready in 45 minutes to an hour.

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