Finnish Breakfast: Salted Salmon and Pickled Blueberries on Rye Toast

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Quick and delicious, runner-inspired recipes!


For a Finnish, summer twist on the classic capers and gravlax, I salted salmon and pickled fresh blueberries (a Finnish staple) in cider vinegar. Pile the two on top of rye toast with cream cheese, dill, and red onion and enjoy! Make this recipe the day before so the salt and vinegar can work their magic overnight, and then assemble everything the next morning. 

Finnish Salted Salmon (Graavilohi)

Ingredients

  • 1 fresh salmon fillet, skin on
  • A handful of coarse sea salt
  • 1/2 teaspoon sugar
  • 1-2 teaspoons whole pink peppercorns
  • 1 bunch of dill

Directions

  1. Mix together the salt, sugar and peppercorns in a small bowl until the three are evenly distributed.
  2. Place the salmon fillet on a large piece of plastic wrap, skin side down.
  3. Sprinkle the salt and sugar mixture over the flesh of the salmon, don't worry about the skin side.
  4. Place approx. 10 whole dill stems over the salmon and wrap the salmon in the plastic wrap, not too tightly.
  5. Lay the wrapped salmon in a shallow dish and refrigerate for 15-24 hours.
  6. After the salmon has cured, wash off the salt by rinsing the fish under cool water. Pat dry.
  7. Thinly slice the salmon and serve. This will last in the fridge for 3-4 days.

Easy Pickled Blueberries

Ingredients

  • 1/4 cup sugar
  • 1 1/2 tablespoons sea salt
  • 1 cup vinegar, apple cider or white
  • 1/4 teaspoon whole pink peppercorns
  • 1/4 cup water
  • 1 pound fresh blueberries

Directions

  1. In a glass bowl, whisk together the salt, sugar, vinegar, peppercorns, and water until the salt and sugar dissolve.
  2. Add the blueberries, stir gently, and cover the bowl with plastic wrap.
  3. Refrigerate the blueberries for minimum 8 hours. Serve with the salmon, or add to sandwiches with cold cuts, charcuterie spreads, crostini, and anything else!


To assemble the sandwiches: Toast the bread, let cool and then spread with cream cheese. Top with the salmon, a few sprigs of fresh dill, finely chopped red onion, and the blueberries.

About Anna Simon

A lover of all things fresh and flavorful, Anna Simon is a graduate of The University of North Carolina Chapel Hill where she wrote for the food blog carolina-eats.com. Her favorite foods include fresh pineapple, whole roasted fish and PB&Js, and her hobbies include mastering tricky cooking techniques, going for late-night runs and eating her way through new cities. She hopes to one day act as chef/owner of a ceviche and taco bar, and uses her free time now to perfect that menu