Photo: Jakob Fridholm/imagebank.sweden.se
| New potatoes with pickled lemon, smoked bacon and whitefish roe |
Recipe type: Main
Author:
Serves: 10
This dish was created by top Swedish chef Paul Svensson. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
Ingredients
- 400g (14 oz) smoked bacon
- 1,5kg (3, 3 lb) new potatoes
- 50g (1¾ oz) butter
- 2 bunch dill sprigs
- 2dl (1 cup) sour cream
- 1dl (½ cup) brown butter
- 2 lemons
- 1 teaspoon salt
- 2 teaspoons sugar
- 200g (7 oz) of whitefish roe
- 4 sprigs of dill, picked
- 8 tablespoons chives, finely cut
- milk for dilution
- salt
Instructions
Bacon:
- Place bacon in a baking pan, pour in 4dl (2 cups) water and cover with aluminum foil.
- Bake in oven at 150°C/300°F for 3 hours. Remove and let cool.
- Cut into small cubes, about 1×1 cm. Fry crisp before serving.
Potatoes:
- Peel the new potatoes and boil in salted water with 50g (1¾ oz) of butter and a huge bunch of dill.
- Drain and set aside 1/3 of the potatoes, mix the rest with sour cream and brown butter.
- Season with salt and add a little milk if necessary for looser texture.
- Fill the siphon bottle and put in 2 cartridges, store in some warm water.
Pickled lemon:
- Peel the lemons, only the yellow zest, finely chop.
- Peel off the white of the lemons and slice up the lemon flesh. Cut into small cubes.
- Mix pulp and lemon zest with 1 teaspoon salt and 2 teaspoons sugar.
Presentation:
- Cut the boiled potatoes into halves and mix with bacon and pickled lemon.
- Serve as a ring on the plate; fill up the middle with new potatoes cream from the siphon, top with roe, dill, picked and finely chopped chives.
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The dish is presented on the dinnerware Sundborn from Rörstrand, named after the home of Sweden’s popular 19th century artist Carl Larsson and created by Pia Rönndahl.
