Vorschmack (Source Getty)
Jean Sibelius, the Finnish composer, is not widely known for his culinary tastes, but there are some historical notes and anecdotes about his food preferences.
One of Sibelius's favorite meals was reportedly vorschmack, a salty minced meat and anchovy dish traditionally served with potatoes and sour cream. Vorschmack is a staple of Finnish and Eastern European cuisine and was also a favorite at Ravintola Savoy, a famous Helsinki restaurant designed by Alvar Aalto. Sibelius dined there often.
Simplified Vorschmack (Quick Finnish Mince & Anchovy Dish)
Ingredients (serves 2–3):
250 g (about ½ lb) ground beef or lamb
1 small onion, finely chopped
2 anchovy fillets (or 1 tbsp anchovy paste)
1 tbsp tomato paste or ketchup
1 tsp butter or oil
¼ cup water or beef stock
Black pepper to taste
To serve:
Mashed potatoes or boiled baby potatoes
Pickled cucumbers or beets
Sour cream or plain yogurt
Method
Cook the onion: Heat butter or oil in a skillet over medium heat. Add chopped onion and sauté until soft (about 3–4 minutes).
Brown the meat: Add ground beef or lamb and cook until fully browned, breaking it up with a spoon.
Add flavour: Stir in anchovy fillets or paste, tomato paste, and a splash of water or stock. Let it simmer for about 5–10 minutes to meld the flavours.
Season: Add black pepper. (Taste before adding salt — anchovies are salty!)
Serve: Spoon over mashed or boiled potatoes, and add pickles and a spoonful of sour cream on the side.
Total Time: 20 minutes
Tip: You can make it vegetarian by using plant-based mince and a bit of soy sauce for umami instead of anchovies.