BROILED KEMI RIVER LAMPREYS IN FORSTMÄSTARE LASSE ÖFVERBERG'S STYLE

Broiled Kemi river Lampreys in forstmästare Lasse Öfverberg's style
Ingredients:
- broiled lampreys from Karihaara water power station 1 kerppu (an amount of 30 lampreys)
-puukkolihaa  (air dried reindeer meat from Lapland)200g
-30 marinated black currant leaves (soft and young leaves collected before mid summer )
-1 kilo puikula potatoes (an oval variety of potato which grows north of Polar Circle)
-100 g churn butter (must be churned to give to the food it final Lapp touch.)

Boil first the potatoes with the skin. Melt enough churn butter. Foil the lampreys first with very thin slices of "puukkoliha" and later cover it with currant leave.
Press the warm ,soft  potatoes along the long side with a recently peeled Lapp juniper stick (11/2cm thick and 15 cm long) It will give the delicacy it Northern Light aroma (aroma aurora borealis)
When you serve all this on Kerman Savi ceramic plates, and poor the melted butter on the lamprey which lays in the kuru of the potato.(kuru means a canyon in Lapland)
You open the freezer where you  have kept the Koskenkorva and fill the small Iittala schnapp glass , finish it,fill your Nuutajärvi beer glass with Lapinkulta beer.YOU ARE IN LAPLAND WHICH FORSTMÄSTARE LASSE ÖFVERBERG LOVED.