• 140 g Hätälä flamed salmon
• 200 g beetroot
• rosemary
• garlic cloves (unpeeled)
• oil
• salt
• 100 g goat’s cheese
• 50 g walnuts
• honey
• red sorrel

Place the rinsed unpeeled beetroot in a bowl. Add some oil and salt. Stir and transfer to an ovenproof dish.

Add the rosemary and garlic cloves. Cook at 180°C for about 45 minutes until the beetroot is just tender. Leave to cool. 

Peel and slice the beetroot and garlic. Season to taste.

Cut the flamed salmon into strips. Arrange the dish beautifully on the platter by alternating salmon, beetroot, cheese, nuts and honey. Garnish with red sorrel or similar.

• 280 g Hätälä flamed salmon
• 200 g pasta
• 1 tbsp cooking oil
• 1 yellow onion
• 1 clove of garlic
• ½ mild chilli
• 100 g sugar snap peas
• 100 g broccolini/broccoli
• 100 g cherry tomatoes
• grated zest of 1 lime
• 1 tbsp lime juice
• 2 dl cooking cream
• salt and black pepper to taste
• a few leaves of fresh basil

Peel and finely chop the onion. Cut the chilli lengthwise, remove the seeds and finely chop the chilli. Halve the tomatoes. Cut the broccolini/broccoli into smaller pieces.

Heat a pan to medium temperature. Add the oil, onion and chilli. Stir until the onion is soft. Add the broccolini/broccoli and sugar snap peas. Stir for about 5 minutes until everything is cooked through. Cook the pasta in salted water according to the packet instructions.

Grate the zest of the lime and add to the pan along with the lime juice. Add the cream, tomato halves and spices. Leave to simmer for a while.

Let the water drain off the pasta. Mix the pasta with the sauce by gently turning the sauce into the pasta.

Remove the skin from the flamed salmon. Place the salmon on the pasta. Garnish with basil leaves.

• 700 g Hätäläs flamed of smoked salmon
• 1 tsp fresh coriander
• 6 wheat tortillas

For the tomato and bean salsa

• 200g cherry tomatoes
• 100g beans (garden beans)
• 100g red cabbage
• 1 red onion
• 1 clove of garlic
• ½ mild red chilli
• juice of one lime
• pinch of salt and black pepper

Yoghurt sauce

• 2 dl natural yoghurt
• 1 tsp fresh coriander
• 1 tsp fresh mint
• a pinch of salt

Cut the flamed salmon into hefty pieces. Sprinkle finely chopped fresh coriander on the salmon.

Boil the beans in salted water for 8–10 minutes. The time may vary depending on the size of the beans. Pour the beans into a colander and leave to cool. Cut the beans into smaller pieces. Rinse and cut the tomatoes into four pieces. Thinly shred the red cabbage. Peel and finely chop the onion. Remove the seeds from the chilli and finely chop it. Mix all the ingredients. Season with salt, pepper and lime juice. 

Make the yoghurt sauce: Mix the yoghurt, spices and finely chopped herbs. Keep in a cool place.

Tacos: Preheat the oven to 250°C. Bend the tortillas over the bars of the oven rack. Place in the oven for a few minutes until the tacos are crispy and ready to enjoy!

•  6–8 eggs
• 280 g Hätälä’s hot-smoked or flame-seared salmon
• 1/2 kg boiled potatoes
• 1 onion
• 1.5 dl olive oil
• 1 tbsp finely chopped flat-leaf parsley
• 1 punnet of mini plum tomatoes
• salt
• black pepper

Peel and dice the potatoes and chop the onion. Fry in olive oil in a frying pan. Whisk the eggs in a bowl and add parsley, salt and pepper. Pour the egg mixture into the frying pan and stir with a wooden spoon until the mixture begins to set. Add the diced fish and the mini plum tomatoes. Place a lid on the pan and allow to simmer either on the hob or uncovered in the oven until the omelette is cooked through.

Serve with a green salad and mustard sauce.