erikoisalat

Erikoisalat is a term used in Finnish culinary writing to describe a "special salad." It is not a fixed dish but a category of salads distinguished by premium ingredients, unusual combinations, or elaborate presentation. The term emphasizes quality and creativity rather than a specific recipe, and it appears in menu descriptions, cookbooks, and cooking magazines rather than as a formal culinary classification.

Typical features include the use of high-quality or unusual ingredients (such as smoked fish, shellfish, citrus, roasted vegetables, nuts, berries, artisanal cheeses, and specialty greens), creative dressings, and careful plating. Variants may be vegetarian, pescatarian, or include meat, depending on regional tastes and seasonality. Common dressing approaches include flavored vinaigrettes, yogurt- or dairy-based dressings, and reductions or emulsions that complement the chosen ingredients.

Preparation generally prioritizes texture and balance: ingredients may be cooked, cured, or raw as appropriate, dressings are prepared separately and added just before serving to preserve crispness and color, and the overall dish aims for a harmony of sweet, sour, salty, and umami notes.

In Finnish culinary practice, erikoisalat serves as a flexible concept rather than a standardized recipe, allowing chefs to tailor salads to occasions, seasons, and local produce. It is most often found in dining-out contexts, but it also appears in home cooking as a way to showcase culinary creativity.

See also: salad, Finnish cuisine, list of salads.