Sienisalaatti a Fresh Mushroom Salad from Finland
Discover the earthy elegance of *Sienisalaatti*, a fresh mushroom salad that brings the natural flavors of Finland to your table. This traditional recipe combines the delicate taste of chanterelles or wild mushrooms with the creamy richness of sour cream and mayonnaise, enhanced by a tangy kick of Dijon mustard and pickled cucumber. Blanched mushrooms are folded into a smooth, herb-infused dressing with fresh dill and finely chopped onion, making for a perfectly balanced dish that’s both refreshing and indulgent. Ready in just 25 minutes, this versatile salad can be served cold as a side dish or enjoyed atop toasted rye bread for an authentic Nordic treat. Whether you're exploring Scandinavian cuisine or searching for a unique mushroom recipe, this Finnish favorite is sure to captivate your taste buds.
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Recipe Information
Ingredients
- 250 grams Fresh mushrooms (chanterelles or wild mushrooms preferred)
- 1 teaspoon Salt
- 1 tablespoon White vinegar
- 500 milliliters Water
- 100 grams Sour cream
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Pickled cucumber (diced)
- 2 tablespoons Yellow onion (finely chopped)
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh dill (chopped)
Instructions
Thoroughly clean the mushrooms to remove any dirt. Use a damp cloth or rinse quickly under cool water, then pat dry.
Slice the mushrooms into bite-sized pieces if they are large.
In a pot, bring 500 ml of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of white vinegar to the water.
Blanch the mushrooms in the boiling water for 2–3 minutes. This helps enhance their flavor and removes any bitterness.
Drain the mushrooms and set them aside to cool completely.
In a mixing bowl, combine sour cream, mayonnaise, and Dijon mustard. Mix until smooth.
Add the diced pickled cucumber, finely chopped onion, and chopped fresh dill to the bowl. Stir to combine.
Once the mushrooms have cooled, gently fold them into the creamy mixture to coat evenly.
Season the salad with black pepper to taste. Adjust salt if necessary.
Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve the mushroom salad cold as a side dish or spread on toasted rye bread for a traditional Finnish snack.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3001 mg | 130% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 9.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 185 mg | 14% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
