Christmas Eve Dinner Hot-smoked salmon, orange and mustard seeds (D, GF) Pickled herring à la Glass Master (D, GF) Garlic Baltic herring (D, GF) Mustard herring (D) Blackcurrant herring (D, GF) Shrimp Skagen (LF, GF) Tofu Skagen (Vegan, GF) Cured whitefish with rosé pepper sauce (LF, GF) Cold-smoked salmon, marinated fennel and lemon cream cheese (LF, GF) Rainbow trout roe, red onion and whipped sour cream (LF, GF) Christmas ham with cognac mustard (D, GF) Smoked reindeer mousse with rye crisps (LF) Beef pastrami with aioli (D, GF) Balsamic beetroot, Mö Chavre cream and nuts (Vegan, GF, N) Red wine-braised pear and blue cheese (LF, GF) Green salad with lingonberry vinaigrette (D, GF) Wild mushroom salad (LF, GF) Traditional beetroot salad (rosolli) with beetroot foam (LF, GF) Waldorf salad (LF, GF) Archipelago bread, Christmas loaf, flatbread and butter *** Blason’s fish stew in bouillabaisse style with aioli (LF, GF) Braised pork cheek with apple sauce (LF, GF) Potato casserole (LF) Carrot casserole (LF, GF) Rutabaga casserole (LF, GF) Boiled potatoes (D, GF) *** Cheeses from Heikkilä Dairy and jams from Blason’s kitchen (GF) Bûche de Noël (LF) Cloudberry caramel panna cotta (LF, GF) Gingerbread mousse (LF) Chocolate-glazed cream puffs (LF) Fruit jellies (marmalades) (LF, GF)