A tangy Finnish marinated mushroom salad dressed with sour cream, onion, and dill — a beloved accompaniment to rye bread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Sauté mushrooms in butter over high heat for 5-7 min until golden and liquid has evaporated.
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2
Transfer to a bowl and cool completely.
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3
Mix sour cream, vinegar, dill, onion, salt, and pepper.
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4
Fold the dressing into the cooled mushrooms.
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5
Refrigerate at least 1 hour. Serve cold on rye bread or as a side.
Did You Know?
Finland's everyman's rights allow anyone to forage wild mushrooms freely, and chanterelle season in August is practically a national holiday.
Chef's Notes
Equipment Tips
- mixing bowl
- saucepan
- sharp knife
Garnishing
fresh dill, rye croutons
Accompaniments
rye bread, butter
The Story Behind Sienisalaatti
Sienisalaatti reflects Finland's deep foraging tradition. With vast boreal forests producing abundant wild mushrooms, Finns have preserved and prepared mushrooms in countless ways for centuries. This sour cream-dressed version became a staple of the Finnish cold table (voileipäpöytä).
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