For two seasons, Finnish chef Sara La Fountain has been part of New Scandinavian Cooking, where her passion for good food and fashion has been her signature. Sara's fun and experimental style tie together her grandmother's Karelian cooking with bold new flavors, as she has a passion for modernizing Finnish food, turning traditional classics into today’s trendiest dishes.
1 ½ lb Lake salmon fillet, skin on (or other salmon varieties)
1 tbsp Red Onion, finely chopped
1 tbsp Dill, roughly chopped
Cover the lake salmon fillet with sea salt and let it marinate for 2½ hours in the fridge.
Then, wipe the excess salt from the salmon fillet.
On a chopping board, secure it with metal or wooden skewers. When you put the fish on the fire, it is important that it is not too hot. A good way of testing if the temperature is perfect is if you can hold your hand above the flames for 15 seconds.
Leave the salmon to broil for 2½ hours.
Wild Mushroom Salad: Firstly, prepare the mushroom salad. Put the cleaned and sliced cepes and chanterelles in a pan with butter and sauté them until they are a nice golden brown.
Season the mushrooms with salt, pepper and a drizzle of sherry vinegar. Remove from the heat and add the chopped red onion. Garnish with roughly chopped dill.
Let the salad cool down a bit and it is ready to serve.