Chicken liver terrine

Recipe by Chef Markus Rautala


  • 250g Chicken liver
  • 200g Unsalted butter
  • 2 Big shallot onions
  • 1 Thyme branch
  • 1 Bay leaf
  • 6 cl Cognac
  • 10 cl Port
  • 10 cl Red Wine

Glöet® -gel

  • 1 dl Glöet®
  • 2 pcs Gelatine

Rinse the livers and remove the membrane and tendons. Dry up with paper. Mince the shallots, put them in a pan and fry for a moment. Add the wines, thyme and bay leaf and let all the alcohol simmer away on a low heat.

Melt the butter on a low heat (50 C°). Place the livers, onions and the broth (remove the thyme and bay leaf) in a blender. Blend the ingredients on full speed while slowly adding the melted butter in the mix. Blend until you have an even paste. Strain the liver paste and season with salt and pepper.

Cook the paste in a small oven tray or jar at 70 C° (steam oven) or 75 C° (bain-marie) for 40-50 min, let the cooked paste to cool off over the night.

The next day, make the Glöet® -gel:

Mix gelatin with Glöet and warm the mixture enough for the gelatin to melt. Pour the room temperature mixture over the liver paste. Let it cool off.

The Chicken Liver Terrine in a jar is a great Christmas present or something that also you can enjoy with a piece of toast.


Smoked bass mousse

Recipe by Chef Markus Rautala


  • 200g Smoked Bass (Conserved)
  • 200g Turkish Yogurt
  • 200g Cream
  • 2 pcs Gelatine

Use a blender to make even paste out of the smoked bass and the yogurt and train the mixture. Whip the cream lightly in to a foam and add the bass-yogurt mixture.

Resolve the gelatin and melt it to a drop of cream and add to the paste. Pour the mousse in to a high enough container and let it settle for the rest of the day.

The next day make quenell’s out of the mousse and serve them on a piece of toast. You can garnish the dish wish fish eggs of caviar.


Glöet -cake

Recipe By Pompoosi


  • 1 package of Bastogne –cookies (LU)
  • 125 g butter


  • 6 pcs Gelatine
  • 2 dl Glöet
  • Cream
  • 200 g Philadelphia Cheese
  • 1½ dl Icing sugar
  • ½ dl Condensed glogg


  • 3 pcs Gelatine
  • ½ dl Condensed glogg
  • 1½ dl Glöet

Glöet-pork & cilantro mayonnaise, (10 persons)

Recipe by Hannu Hakala


  • Pork Neck 1kg
  • Star Anis 2pcs
  • Cinnamon stick 2pcs
  • Pimento 6pcs
  • Apple Juice 3dl
  • White Wine 1dl
  • Shalot Onion 3pcs
  • Brown Sugar 50grams
  • Glöet 2dl
  • Mango 1kpl
  • Roasted Sesam Seeds 1/2dl
  • Chives
  • Chili pepper
  • Salt
  • Black pepper


  • Cilantro
  • Canola Oil 1/2dl
  • Mayonnaise 2dl
  • Salt
  • Black pepper

Preparing the Glöet-Pork

1. Season the pork neck with salt and pepper
2. Place the meat in a pan with liquids, star anis, cinnamon bars, chopped shallot and pimento.
3. Roast the meat at 220°c for 30 minutes and then lower the heat to 130°c for 4,5 hours.
4. Dice up mango and chili, chop up chives.
5. Let the meat cool off in the pan and then pull the meat into fine strips.
6. Add brown sugar and Glöet to the meat and mash until liquid has absorbed.
7. Add sesam seeds, finely chopped chives, mango dices and chili. Season with salt and black pepper

Preparing the cilantro-mayonnaise

1. Put cilantro and canola oil into a blender
2. Blend until smooth and combine with mayonnaise
3. Season with salt and pepper


Blue cheese & pear compote, (10 persons)

Recipe by Hannu Hakala


  • Blue cheese 500g
  • Pears 1kg
  • White Wine 1/2dl
  • Jam Sugar 500g
  • Vanilla pod 1pcs
  • Cinnamon stick 1pcs
  • Star Anis 1pcs
  • Loaf of bread
  • Cashews 100g
  • Honey
  • Salt

1. Peel the pears and dice them up. Add white wine, pear dices, spices and jam sugar to a saucepan and bring to boil. Let simmer for 10 minutes and then cool off. Leave the spices in and remove them only before making the portions.
2. Cut the bread into bite size pieces.
3. Roast the cashews and season them with honey and salt. Let the them cool off and then crush them into small crumbs.
4. Take the blue chees out of the refrigerator 30 minutes before serving. Cut the blue cheese into bite size chunks.
5. Build portions in order: bread, blue cheese, compote and top with nuts. You can garnish them with herbs or edible flowers.

For this dish, we used bread from Maalahti and blue cheese from Peltola.


Sugar salted salmon & curry apple (10 persons)

Recipe by Hannu Hakala


  • Fresh Salmon Fillet 1kg
  • Coarse salt 500g
  • Sugar 500g
  • Apples 2pcs
  • Cauliflower 1pcs
  • Curry powder 3 ts
  • Vanilla Pod 1pcs
  • Apple Cider Winegar 2 ts
  • Full Cream 1dl
  • Milk 1 dl
  • Canola Oil

1. Remove the skin and white fat from the salmon fillet. Cut the fillet in half.
2. Mix coarse salt and sugar, cover the salmon fillet with the mixture and refrigerate for three hours.
3. Peel and dice up the apples. Heat up canola oil and curry powder on a pan. Add apple dices and winegar. Cook for 1 minute and let it cool.
4. Dice up the cauliflower. Put cauliflower dices, milk, cream and Vanilla pod in a saucepan and cook for 10 minutes on medium heat until the cauliflowers are tender. Remove the vanilla pod and pour the mixture in to a blender. Blend until smooth puree and let it cool off.
5. Wipe the sugar-salt mixture off the salmon fillets and cut them into thin slices. Serve with cauliflower puree and and curry apples.

You can also add condiments. You can use radish, cucumber, fried cauliflower and white fish roe to compliment the dish.


Glöet & blood orange sorbet (10 persons)

Resepti: Hannu Hakala


  • Blood Orange puree 1kg
  • Water 2dl
  • Pectin 10g
  • Sugar 375g

In order to make the sorbet, you’ll need a pacojet or a ice cream machine. You can also use ready-made sorbets, just pick a sour and sweet flavor to compliment Glöet and mareng.

1. Mix sugar and pectin in a saucepan, add water and bring to boil.
2. Add blood orange puree and blend until smooth.
3. Let the mixture cool off
4. Use pacojet or ice cream machine to create a sorbet
5. Put into cocktail glasses, garnish with Glöet and mareng