Archipelago Style Lunch

Archipelago Style dishes that use wonderful nordic summer flavours. The smell of fresh dill and new potatoes is the essence of summer that tastes so fresh and divine. These two different lunches use shrimp and white dish that use typical Scandinavian flavours where the common thread is dill, and lots of it! Now lets begin with the rustic shrimp salad…

Shrimp Salad



  • Crispy lettuce of choice
  • cherry tomatoes
  • Fresh Peeled Shrimp tails
  • Dill
  • Boiled egg
  • Spring onions

Mix all the ingredients together using a lot of dill and fresh shrimps. For the dressing mix a couple of tablespoons of good quality mayonnaise with a drizzle of lemon juice and white pepper. Serve with a slice of lemon, rustic country bread and cherries.


White fish & New Potatoes

A simple dish with a clean taste that pays respect to the flavours of the ingredients. This dish is good hot or cold eaten on an island in the midst of nature.



  • 4 small ‘siika‘ (a type of white fish in Finland) – perch or any small fish of choice works fine
  • Parsley
  • Olive oil
  • 3-5 Cloves Grated Garlic
  • Salt/ Black pepper
  • Butter
  • Dill
  • New Potatoes ( I used Finnish ones)


Begin by slitting one side of the body of the fish as you can see below.  Make about four incisions, not too deep so it doesn’t reach the bone. Marinade the fish. In a mini grip bag, add plenty of olive oil, grated garlic and parsley and a bit of salt and pepper. Add in the fish and let them marinade at least an hour in the fridge. remember to turn them around once in while so the marinade coats evenly.

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Begin preparing your new potatoes.  Scrape the excess soil of the potatoes, place in salted water and let them boil for about 15 – 20 minutes depending on size. Once cooked, drain water and place back on the stove (heat off) and put a kitchen paper towel on top so it infuses excess humidity. Serve with lots of dill and possibly with a knob of butter.

Prepare the fish

Take the fish to room temperature, so it sits about 20 minutes before you cook them. On a very hot pan add a generous amount of butter and let it turn golden brown. Now add the fish (slits facing down) and let them fry about 3-4 minutes on both sides. Add a pinch of finger salt and black pepper. Leave them to rest on the pan after they have cooked (heat off).

Serve: Add dill on top of the new potatoes and the white fish. Serve with a slice of lemon and herring, if you wish.


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