Karelian
Rice Pasties (Karjalanpiirakat)
makes 20)Preparation time: 1 hour
Baking time: 5-7 minutes/batch
Oven temperature: 575 degrees F (300 degrees C)
Suitable for freezing
Pastry:
 | 3/4 cup (2 dl) water
| 1 1/2 tsp salt
| 1 1/4 cups (3 dl) rye flour
| 3/4 cup (2 dl) whiteflour | |
| rice pudding or 1/2 portion mashed potatoes
| 1 egg
| 3/4 cup (2 dl) boiling milk and 3 Tbsp melted butter for brushing the
pasties | |
1. Prepare the filling and mix in one egg.
2. Mix together the water, salt and flour.
3. Shape the dough into a long rope the thickness of your wrist and cut into 20 equal portions. Shape the pieces into flat round cakes and form into a pile at the side of the baking table. Roll out each cake into a very thin circle. Set aside, but not on top of each other or they will stick together.
4. Fill the center of each with the rice pudding or mashed potatoes, fold over the edges and pinch tightly.
5. Bake for a short time in a hot oven.
Freshly-salted salmon (Graavilohi)
Preparation
time: about 25 minutesSalting time: 1-3 days
Not suitable for freezing
| Large piece of salmon, about 4 1/2 lb. (2 kg)
| 1/3 cup (1 dl) coarse salt
| 4 Tbsp sugar
| 3-4 tsp roughly-ground white pepper
| plenty of fresh dill | |
2. Wipe the fillets with paper towels without rinsing.
3. Place one of the fillets, skin side down, on the bottom of a dish sprinkled with salt. Place the other fillet, skin side up, on top. Sprinkle the rest of the salt and dill over the fish. Cover the dish tightly with aluminum foil. Put a small weight on top and store in a cool place for 1-3 days.
4. Scrape off the seasoning and cut the fillets, leaving the skin intact, into thin, oblique slices before serving.
Hint: Freshly-salted salmon does not require any sort of dressing, especially when served at Christmas. However, mustard dressing goes very well with this dish.
Prepare as follows, just before serving: Mix together 3 tablespoons darkish prepared mustard, 2 tablespoons sugar and 4 tablespoons wine vinegar. Add 3/4 cup (2 dl) oil, preferably olive oil, in a thin stream beating continuously. Last of all, mix in plenty of finely-chopped fresh dill.
