After the traditional Midsummer festivities, held last Friday and Saturday, many Finns and Swedes still have refrigerators full of various summer foods that won’t run out anytime soon. In spite of this, many amateur and professional cooks alike seem to be searching for something fresh and light to beat the summer heat. In this pursuit, it’s valuable to heed the advice of culinary experts!

In May, we sent product packages from our partner Murtola Hemp Farm to food bloggers, and many of them immediately fell in love with the taste, purity, and versatility of our oilseed hemp products. For example, Mikko Niemi, the host of the renowned Finnish Aromipaja food blog, was inspired to include roasted hemp seeds in his delicious egg salad recipe, which you can find below.

Sari Spåra, the host of the Finnish Sweet Food O’Mine blog, tested whole hemp seeds and hemp oil in various recipes. She hinted that she is currently developing several new recipes using hemp seed oil.

“I personally fell madly in love with those hemp seeds; I was already familiar with them,” Spåra says. Check out the Sweet Food O’Mine blog’s hemp seed roll recipe in Finnish here.

Aromipaja: Hearty Egg Salad

Recipe by Mikko Niemi from Aromipaja

Image: Mikko Niemi

“When you combine an omelet and a salad, you get a hearty and delicious summer dish. Cook the omelet ‘Dutch pancake’ style in a cast iron pan. This way, the omelet becomes cup-shaped. Fill the omelet with salad, honeydew melon, cold-smoked salmon, and a refreshing yogurt-horseradish sauce.

Aromipaja’s Egg Salad (Serves 4-6)

  • 5 eggs
  • 1½ dl of wheat flour
  • 1 teaspoon of salt
  • 1/2 dl of olive oil
  • 3 tablespoons of butter
  • 100g of iceberg lettuce
  • ½ honeydew melon
  • 100g of cold-smoked salmon
  • 2 dl of thick yogurt
  • 3 teaspoons of horseradish paste
  • Juice of ½ lemon
  • 1/2 tsp black pepper
  • 1 dl of roasted hemp seeds

Place a cast iron pot or pan in a cold oven and preheat the oven to 200°C. Beat the room temperature eggs until they form a light foam. Add the wheat flour, salt, and olive oil to the egg foam. Once the oven is heated, place the butter pieces in the hot pot and swirl the melted butter around the sides of the pot. Pour the egg mixture into the pot and bake the omelet in the oven for about 15-20 minutes. Remove the golden-yellow omelet from the oven and let it cool slightly before filling.

Pour the yogurt into a bowl and mix in the horseradish paste, lemon juice, and black pepper. Allow the sauce to marinate in the refrigerator for 10 minutes.

Wash and dry the lettuce. Remove the seeds from the honeydew melon and peel it. Cut the melon into bite-sized pieces. Assemble the omelet by adding the yogurt-horseradish sauce, torn lettuce, honeydew melon, and cold-smoked salmon on top. Spoon more yogurt sauce over the egg salad. Finish the salad with roasted hemp seeds.

Wine Pairings

Cono Sur Bicicleta Riesling Gewürztraminer Viognier from Chile offers a dry, acidic profile with notes of lime, mango, floral hints, and a touch of minerals.

Savia Viva Familia Organic Xarel-lo from Spain offers a dry, acidic taste with notes of citrus, green apple, a hint of peach, and a touch of herbal flavors.

Martin Codax Albariño from Spain is a dry white wine with acidic notes. It features mineral undertones, hints of clementine, green apple, and citrus flavors, all wrapped in a structured profile.”