Fried Vendace with Lappish Mashed Potatoes

Fried vendace, known as paistetut muikut in Finnish, is a traditional Finnish dish made of small freshwater fishes of the family Salmonidae, typically found in lakes in Finland as well as in the Baltic Sea. Vendace dishes are popular in the Finnish Lakeland region, but they can be found elsewhere in the country as well.

Fried vendace is particularly associated with summer festivals and is a popular offering at market stalls. Vendace is best fried outdoors – you can fry it at home, but be aware that your home may be smelling like delicious little fishes and browned butter for a long time afterwards.

If you’re visiting Finland just for a short time, look for fried vendace at the street stalls on market squares, or find a Finnish restaurant serving traditional Finnish dishes!  In Helsinki you don’t have to go far from the main market square, as you can find this traditional dish both at the open street market as well as seasonally at restaurant Salutorget, right next to it. The orange-colored stalls at the Helsinki market square sell food and delicacies.

In Finland you’ll find vendace served as an appetizer, a main course, or part of a traditional Finnish meal. It is often accompanied by sides such as boiled potatoes, dipping sauce, or a fresh salad. Usually these little fishes are only seasoned with salt. I think that the crunchy vendace needs acidity as well, and  I’m using lemon as well as salted capers in this recipe.

PREPARATION

To prepare fried vendace, larger vendace are gutted, washed and dried. Tiny vendace are called neulamuikku. They are generally served ungutted and heads attached – you can eat the fish whole! The fishes are then seasoned with salt, and coated in flour or breadcrumbs before being fried in salted butter until golden brown and crispy. The frying process enhances the delicate flavor and gives them a delightful crunch.

Lappish mashed potatoes are traditionally prepared without milk. The smooth consistency is reached by adding enough butter to the floury Lappish potatoes. The key to the flavor is in the sweetness of the shallots combined with the right amount of salt.

I bought these lovely salted capers at Deli Deli, a small French delicacy store, found inside Hakaniemen kauppahalli in Helsinki.  Living in Lapland, I rarely have access to delicacy stores, which is why I occasionally order things online.