Three festive Easter menus
Traditional Easter delicacies in combination with the fresh flavours of spring are the elements of these three festive menus.
Menu 1
- Salmon carpaccio with avocado salad
- Filet of lamb in a herb
crust
Stockmann Meals baked root vegetables
Mixed lettuce salad, herbs in a pot and peanut oil - Crème brulée with fruit compote
Menu 2
- Easter platter: crab herring, boiled egg halves filled with caviar and a tiny foie de gras toast
- Smoked whole char or rainbow trout from Stockmann Delicatessen’s
fish department
Stockmann Meals garlic potatoes
Mange touts - Gino white chocolate and berry pie
Menu 3
- Salmon marinated in smoke aroma served with bread
- Lamb’s knuckle stew with saffron risotto and green peas
- A traditional pasha
