Diners feast on Nordic classics - and try to find room for dessert
At the preview dinner for the launch of Finds' special eighth-anniversary classics menu, guests were treated to a banquet table heavily laden with the best dishes served up by the Nordic restaurant over the years.
Chef Jaakko Sorsa was on hand on Tuesday to give a step-by-step tour of the popular restaurant's culinary history. Starters included salmon in six ways, featuring cold-smoked, pickled and seared salmon, a mousse, gravad lax and golden roe. As Sorsa explained, preservation and curing are common in Nordic cuisine. 'Because of the long winter, we had to survive somehow'.
Sorsa insisted that he offered 'lighter new versions' of Nordic classics, but when a main course of veal Wallenberger - a kind of veal mousse with cream and egg yolks breaded and crispy-fried - arrived, 'light' was not the first word that sprang to mind. Diners who neglected to pace themselves regretted it when the dessert plate arrived fully loaded with milk chocolate mousse flavoured with blackcurrant tea, the signature daim parfait and the perennial crowd pleaser - banana-toffee pie.