A day in the landscape of Kapeenkoski

Photos: Ilona Pietiläinen @valkoinen_puutalokoti

One day in the beautiful landscapes of Äänekoski's Kapeenkoski was in our plans with Niko. How we would spend it had been thought out in advance. No matter what we did, we couldn't have known how the day would unfold or how helpful the people involved would be. Pulling together worked perfectly on this day.

At Kapeenkoski we were welcomed with open arms, and we were given the use of the centuries-old Myllytupa. It now tops the list of beautiful buildings. The magnificent log surfaces, the foaming rapid beside it, and the stories that go with it are unforgettable. I couldn't help but smile as Niko rolled into the yard in a Citymarket van. In fitting fashion, Kyljyskuiskaaja had been to the hairdresser - and had a Dutch braid conjured by Hiushalkomo woven into his locks. Niko's family at this stage remained in the gentle care of Marika at the salon.

Niko strode into the rapids with a practiced air, though the story doesn't tell whether a fish made it to the table. The Kapeenkoski staff guided us and the Cittari van along forest roads to the lean-to shelter. This way Niko avoided carrying a grill weighing dozens of kilos on his shoulders. Apparently that would have been possible, too. Under the Kamado's cover Niko smoked salmon - the splendid recipes are the master's own.

Not even a downpour could slow our little expedition - the meal for Niko's family was cooked over the campfire and in the Kamado. The Kapeenkoski folks took care of maintaining the open fire. At this point I can reveal that the Cittari van goes anywhere - even on a forest road and a little beside it, too.

For decorating Myllytupa, the elements were gathered from nature, napkins were torn from linen, and plates were picked up from Kapeenkoski's kitchen. The table that had seen many stories was laid and served with food that Niko made from Citymarket provisions.

Candles, already set in place, awaited Niko's family, whose flowing hair Hiushalkomo had conjured to suit the mood. On their locks perched the skillful wreaths by the girls at Lumpeenkukka. The wreaths were hung from Myllytupa's old nails and wooden pegs. They were gently dipped in the shore water, and at times we skipped stones into the water. As the candles brought light to the dusky Myllytupa, we ate the treats Niko had prepared, toasted to late summer, and to those who were part of this day.

Ilona Pietiläinen

Niko's recipes for the delicacies in the photos 

Smoke-whispering, fresh bread cheese

Ingredients:
A piece of bread cheese
Pirkka lemon pesto
Martinmäki cold-smoked salmon slices

Cut the bread cheese into triangles of your preferred size. Spread a thin layer of lemon pesto on top. Arrange the cold-smoked slices on top, for example as rosettes. Serve as a starter.

Lovely bread cheese squeaks between the teeth, the lemon pesto brings freshness, and the cold-smoked salmon slices whisper smoke.

A whisper of roe

Ingredients:
150 g tub of crème fraîche
0.5 dl milk
100 g rainbow trout roe
Fresh dill
A pinch of salt and pepper

Spoon the crème fraîche into a bowl and thin it with milk. Season with salt and pepper. Finely chop the dill and add it to the crème fraîche, reserving a little for garnish. Fold in the roe gently. Garnish with dill.

Cauliflower mash

Ingredients:
A large cauliflower
Cheesy cooking cream
A pinch of salt
Fresh chives

Remove the leaves and core from the cauliflower. Chop the cauliflower into a pot and cover with water.
Boil for about 15 minutes, until tender. Drain, mash the cauliflower. Add the cheesy cooking cream and a pinch of salt. Bring to a simmer. Chop the chives and add to the mash, reserving a little for garnish.

Honey-smoked salmon medallion

Ingredients:
Salmon fillet (about 200 g/medallion)
Silvo Hämäläinen's Kuningatar honey from Sumiainen
Salt
Pepper

Cut the salmon fillet into medallions. Brush the surface with honey. Add salt and pepper. Smoke the medallions at 80-100°C until the internal temperature reaches 45°C. (About 30-40 minutes). If you want a deeper color, raise the temperature to 150°C at the end, but make sure the fish's internal temperature does not rise above 45°C.

Ristonkorpi Auraaja salad

Ingredients:
Iceberg lettuce
Ristonkorpi tomatoes from Laukaa
Ristonkorpi cucumbers from Laukaa
Valio Aura blue cheese from Äänekoski

Chop iceberg lettuce for the base. Dice the tomatoes and cucumbers small and place on top of the lettuce. Sprinkle with Äänekoski's Valio Aura blue cheese.
Serve the cauliflower mash, salmon medallion, salad, and roe sauce together.

Drink recommendation: a refreshing wheat beer fits this well, for example Stone white ghost Berliner weisse!

Niko Pasanen