Västerbotten cheese cream with Almond potato chips
: Restaurangakademin Stockholm
: Appetizer
: 10
Ingredients
2 dl (1 cup) cream cheese
100 g (3½ oz) grated aged Västerbotten cheese
salt
3-4 small almond potatoes
Kalix roe
chives
red onion
Instructions
Västerbotten cheese cream:
Blend all the ingredients in a food processer into a smooth cream.
Almond potato chips:
Slice the potatoes thin with skin still on, on a ”mandoline” or a slice machine. Put on a silicate sheet, salt and spray with olive oil, cover with another sheet. Bake in oven at 150°C/300°F for about 10 min.
Presentation:
Garnish with Kalix roe, chopped chives and red onion.
Sourdough toast with bleak roe, red onion and sour cream
: Sofia Hortlund, Grythytte akademi
: Starter
: 2 loaves of bread
Ingredients
Blanching:
1 potato (about 100g/3½oz)
1 bottle (33cl) beer of your choice
60g (2 oz) rye flour
1 teaspoon cumin
1 teaspoon fennel
9g (0,3 oz) of salt
Dough:
300g (10½ oz) wheat flour special
100-150 g (1 cup) cold water
5g (3 dr) yeast
Instructions
Blanching:
Peel and slice the potato.
Bring the beer to the boil in a saucepan and add the potato slices.
Let it simmer for about 15 minutes or until the potato slices are soft.
Remove saucepan from heat and add rye flour and spices.
Stir with a wooden fork and mash the potatoes at the same time. Let rest until cooled.
Dough:
Scrape down the blanching in a bowl and add flour, water and yeast.
Start with a little water and add until the dough has a nice fluffy, but not too firm, consistency. Let it rest for about 30 minutes.
After the rest:
Dip your hand in water and take some of the edge of the dough with one hand. Pull the dough slightly and fold it inward. Take a new edge, pull the dough and fold into the center again. Continue until you come full circle.
You make this move a total of three times with about 30 minutes apart.
When you stretch the dough for the third and last time you let it rise for about 2 hours. Now the bread is baked in two steps.
The first step:
Let the dough rest on work surface for about 20 minutes.
Turn the dough so that the flat side is down. Fold the upper side against the middle and press lightly. Fold the bottom side toward the center and press. Then fold one last time, top to bottom so that it takes the form of a loaf.
Let dough rise for about 1 hour, preferably in a towel with a little support at the sides.
The second step:
Preheat the oven to 275°C/525°F. Lower the temperature to 250°C/480°F.
In with the bread, and throw in some ice cubes at the same time.
After 15 minutes you can open the door and let out steam. If the bread now has much color, the temperature can be decreased to 200°C/400°F, otherwise you can just continue baking.
After approximately 30 minutes, the bread is ready. Remove and let cool on a rack for 30 minutes before cutting into it.
Serve:
Butter toast the sourdough bread.
Serve with the classic ingredients such as finely chopped red onion, hung sour cream and roe (preferably from Kalix). Arrange as shown.
Råraka (Swedish hash brown) with Kalix Löjrom and horseradish sour cream
: Swedish national culinary team
: Starter
:
:
:
: 4
An excellent starter. Brown butter gives the traditional råraka a taste upgrade.
Ingredients
Råraka:
2 baking potatoes
1 teaspoon salt
white pepper to taste
50g (1¾ oz) butter
Accessories:
200g (7 oz) Kalix Löjrom (vendace roe)
2dl (1 cup) sour cream, drained overnight in a coffee filter or cheesecloth
1dm (4 inches) fresh horseradish, peeled and wrapped in damp paper
1 red onion, finely chopped
1 bunch dill, in small sprays
1 lemon, for zest
sea salt
black pepper
Instructions
Råraka:
Grate the potatoes on the thickest side of a hand grater.
Add salt and pepper and massage the potato.
Heat a frying pan. Toss in a little butter and then a spoonful of the potato.
Press with the back of the spoon to make a thin pancake and fry until golden brown. Flip and fry the other side.
Remove from the pan and place on a grate over a tray. Make three more råraka. Save the butter from the pan in a small saucepot.
Finishing:
Heat the oven to 200°C/400°F. Warm the cakes until hot. Place them in a middle of a dish.
Mix the sour cream with the horseradish and season with salt.
Using a wet spoon, make little eggs from the roe and put them on top of the råraka. Repeat with the sour cream, placing a cream egg alongside each roe egg.
Make a little pile of chopped onion and put it on the other side of the Kalix Löjrom.
Toss over dill and grated lemon zest. Season with sea salt and a little freshly ground black pepper.
Finally, warm the melted butter and pour over the råraka.
Notes
Swedes enjoy råraka hash browns with beer and snaps. Kalix Löjrom starters, however simple you make them, can be truly delicious. Good eating is based on fine ingredients, so choose carefully and be prepared to pay a little extra.
Toast Skagen is an elegant combination of shrimp and other ingredients on a small piece of sautéd bread. It was created by the popular Swedish restaurateur Tore Wretman.
Ingredients
300g (10½ oz) peeled shrimps
2 tablespoons cut dill
1 lemon
1 tablespoon grated horseradish
3 tablespoons mayonnaise
2 tablespoons crème fraiche
salt and pepper
20 g (¾ oz) Kalix roe
bread for toast melba
butter for toast
Instructions
Press some of the juice out of the shrimps (especially if they been in a brine)
Cut the shrimps in smaller pieces and mix with mayo, crème fraiche, dill and horseradish.
Season with salt, pepper and lemon.
Panfry the bread just before serving and top the ”Skagen” on the bread.
…is a British writer and editor who moved to Sweden in 2001. A former chef turned food and travel writer, he loves everything about food, but particularly the raw ingredients themselves. When not cooking, eating or thinking about food, he can often be found hanging around in butchers shops, fishmongers and grocery stores; a hobby he can pursue for hours on end. He hopes that writing this blog will take up so much time that it halves his food shopping bills.
