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Valentine's Day menu

Serfino’s top chef Karri reveals his favourite menu, which is easy for you to make at home as a group or as a surprise for your loved ones.


Thai-inspired salmon tartare, radish salad

Main course

Chicken saltimbocca, Moroccan-inspired couscous and herb-lemon yoghurt


Chocolate pot de crème, cloudberries and vanilla sour cream

The recipe is calculated per diner.

Appetizer: Thai-inspired salmon tartare, radish salad


  • Skinless salmon fillet 80gr
  • Red chili 1/4
  • Lime peel and juice 1/4
  • Ginger, a piece the size of a little fingers’s head
  • Sweet soy 1 tsp
  • Sesame oil 1 tsp
  • Farin sugar ½ tsp
  • Radish ¼ piece
  • Coriander ¼ pnt
  • Salt 1 tsp


  1. Peel the radish and cut it into long, wide strips with a paring knife and put it in ice water to blanch, you can do this earlier in the day and put it in the fridge. Drain the radish well before serving.
  2. Cut the salmon into small pieces with a knife, and mince the chili, ginger and coriander. Mix it all together.
  3. Measure the rest of the ingredients and add them to the salmon and mix well.
  4. Place the radish on the bottom of the plate as a nest and the tartare on top.

Main course: Chicken saltimbocca, Moroccan-inspired couscous and herb-lemon yoghurt


  • Broiler steak 2 pcs
  • Air-dried ham 2 slices
  • Sage 2 leaves
  • Couscous 80 gr dry
  • Tomato ½ pc
  • A piece of cucumber the size of half a tomato
  • Leaf parsley 1/2 tsp
  • Thyme 1/4 pnt
  • Red onion ¼
  • Lemon ½ peel and juice
  • Yogurt 1dl
  • Black pepper


  1. Place the air-dried ham slices on the board lengthwise, and in the middle of them, place the steak with the skin side facing the board. Put one sage leaf in the center of each steak, season them with salt and pepper and roll the ham around them. When you fry the saltimbocca, make sure you put them in the hot pan with the seam side down. Finish in a hot oven at 175C.
  2. Measure the same amount of water and couscous. Put the water in a pot and put it on a gentle boil. When the water boils, pour in the couscous, take the pot off the heat and set the lid aside to cook. Chop ¼ tsp parsley, grate the lemon peel and juice the lemon, chop the red onion, cucumber and tomato and add all of these to the cooked couscous. Mix gently by lifting. Season with salt, pepper and olive oil.
  3. Chop the rest of the parsley and thyme and mix in the yogurt, add lemon juice and zest, balance with sugar, salt and black pepper.

Dessert: Chocolate pot de crème, cloudberries and vanilla sour cream


  • 60 gr cream
  • 20g whole milk
  • 50 gr dark chocolate
  • 1 yolk
  • 30 grams of sugar
  • Cloudberries 30gr
  • Smetana ½ cup
  • Vanilla sugar / pod


  1. Beat the sour cream with vanilla and sugar until fluffy and put in the fridge.
  2. Mix the cream, sugar and whole milk and put it on the stove to warm up, when the mixture is hot and not boiling, melt the chocolate in it. Prepare the yolks in a steel bowl and add a couple of tablespoons of the mixture while whisking. When the yolks are tempered (they don’t cook and turn into a concoction when you add the rest of the hot mixture), then pour the rest and whisk until smooth. Portion the mixture into cups and cook in the oven at 125C for ~20 min. When you shake the baking sheet, the mass should not shake much. These can be prepared the day before.
  3. Serve pdc with sour cream and cloudberries