April 25 2013  |  Airline & Terminal News

SSP works with Finnish celeb chef at HEL

By Rick Lundstrom

SSP has announced the launch of a new Helsinki Menu at its Fly Inn Restaurant and Deli at Helsinki Airport.

The new selections are from Finnish chef Michael BjörklundMichael Björklund, who will be guest head-chef at the restaurant this month. His menu selections are inspired by the Åland island, where Björklund was born.

Björklund has added a rainbow trout carpaccio with asparagus braised in butter, served with Kastelholm cheese to the menu. This is paired with a Sileni Cellar Selection Pinot Gris, from Sileni Estates, Hawkes Bay, New Zealand. To follow, Björklund has developed a fried perch with seafood cake and Ål-meister eel sauce, served with potato compote. To complement this dish, the chosen wine is Chablis Les Vénerables Vielles Vignes. Finally the pudding is an Åland island pancake, served with vanilla ice cream. 

"The name of Åland island, or Ahvenanmaa in Finnish, is believed to come from the ancient Nordic word ‘ahva’ which has the same origins as the Latin word ‘aqua’” said Björklund. “There is also a theory that it is from the word ‘ahven’, the Finnish word for perch. Whatever the truth of the story, perch is very-much loved in Åland, and that’s why it is the main component of my menu.’

Björklund has been named Chef of the Year in both Finland and Sweden. He also achieved a fifth place in the prestigious Bocuse d’Or competition. Björklund runs two restaurants, a gastro pub and a distillery on his native island.

Björklund’s first Helsinki Menu will be available at the Fly Inn Restaurant and Deli from April 25 to June 25. It will be followed by a late summer version, which will be available from June 26 to August 27. 

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