Tag archives for roe

Roe marinated herring with crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se


Roe marinated herring with crisp bread

  • 400-500 g herring fillet, skin off.
  • ½dl (¼ cup) distilled vinegar (12%)
  • 4dl (1¾ cups) water
  • 1 tablespoon salt
  • 2 tablespoons granulated sugar
  • 3 shallots, finely chopped
  • about 1dl (½ cup) vendace roe
  • 2dl (1 cup) sour cream
  • 4 tablespoons mayonnaise
  • 2-3 drops Worcester sauce
  • 2 tablespoons dry sherry
  • a squeeze of lemon
  • salt and pepper
  • roe
  • chives, chopped
  • dill sprigs

Day 1, Brine:
  1. Stir together the ingredients for the brine in a bowl.
  2. Mix in the herring and set the bowl cold for 12 hours until the fillets are white throughout, but not hard.
Day 2, Marinade:
  1. Mix the shallots with the rest of the marinade ingredients.
  2. Let herring drain in a colander, pat it dry with some paper and put it in the marinade.
  3. Turn a few times so the marinade covers everything.
  4. The herring is ready after 3-4 hours in the fridge, but preferably wait one day.
  1. Serve with crisp bread and garnish with roe, chopped chives and dill sprigs.

New potatoes with pickled lemon, smoked bacon and whitefish roe

Photo: Jakob Fridholm/imagebank.sweden.se


New potatoes with pickled lemon, smoked bacon and whitefish roe

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.
  • 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

  1. Place bacon in a baking pan, pour in 4dl (2 cups) water and cover with aluminum foil.
  2. Bake in oven at 150°C/300°F for 3 hours. Remove and let cool.
  3. Cut into small cubes, about 1×1 cm. Fry crisp before serving.
  1. Peel the new potatoes and boil in salted water with 50g (1¾ oz) of butter and a huge bunch of dill.
  2. Drain and set aside ⅓ of the potatoes, mix the rest with sour cream and brown butter.
  3. Season with salt and add a little milk if necessary for looser texture.
  4. Fill the siphon bottle and put in 2 cartridges, store in some warm water.
Pickled lemon:
  1. Peel the lemons, only the yellow zest, finely chop.
  2. Peel off the white of the lemons and slice up the lemon flesh. Cut into small cubes.
  3. Mix pulp and lemon zest with 1 teaspoon salt and 2 teaspoons sugar.
  1. Cut the boiled potatoes into halves and mix with bacon and pickled lemon.
  2. 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.

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.

Västerbotten cheese cream with Almond potato chips

Photo: Jakob Fridholm/imagebank.sweden.se


Västerbotten cheese cream with Almond potato chips

  • 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

Västerbotten cheese cream:
  1. Blend all the ingredients in a food processer into a smooth cream.
Almond potato chips:
  1. 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.
  1. Garnish with Kalix roe, chopped chives and red onion.

Tartar of venison saddle with roe and quail eggs

Photo: Jakob Fridholm/imagebank.sweden.se


Tartar of venison saddle and roe served with emulsion of brown butter and vinegar, croutons and freshly cut watercress and poached quail egg

  • 300g (10½ oz) of venison saddle, trimmed
  • 200g (7 oz) hung roe
  • 5 pots mixed watercress, sliced
  • 200g (7 oz) of good bread
  • 30 quail eggs
  • Vinegar 50ml (¼ cup)
  • 2 egg yolks
  • 2 tablespoons vinegar
  • 2 tablespoons capers
  • 1 tablespoon Asian fish sauce
  • 1 clove garlic
  • 1 tablespoon honey
  • 2dl (1 cup) canola oil
  • 200g (7 oz) butter

  1. Trim the venison saddle and cut into cubes, 1×1 cm. Season with black pepper and sea salt.
  1. Mix the egg yolks, vinegar, capers, Asian fish sauce, garlic and honey flat in a food processer.
  2. Mix in the canola oil in a thin stream as it thickens.
  3. Melt the butter. Separate the clear butter from the protein (lees). Keep the lees in the frying pan and cook until it is brown.
  4. Let it cool and flavor the emulsion with this.
  1. Hatch the quail eggs in the vinegar and let it stand for about 10 minutes.
  2. Boil about 5 liters (approx. 1 gallon) of water in a saucepan. Make a whirl in the boiling water and carefully pour in the quail eggs.
  3. Let them poach for about 1.45 to 2 min. Lift up the eggs and cool them in ice water!
  1. Dice the bread into approximately 5×5 mm croutons.
  2. Taste the roe. Add a little sea salt if necessary.
  3. Spread the meat, caviar, croutons, quail and emulsion on the plate. Garnish with cress!

This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.

The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin.

Seared scallops with vendace roe, horseradish and garden cress

Photo: www.znapshot.se / Per Erik Berglund


Seared scallops with vendace roe, horseradish and garden cress


A good-looking dish with a deluxe feel. Sear the scallops a couple of hours in advance and put it all together shortly before party time.
  • 4 scallops, muscle removed
  • 1 tablespoon neutral canola/rapeseed oil
  • salt
  • black pepper
  • 50g (1¾ oz) Kalix Löjrom (vendace roe)
  • ¼ lemon, for juice
  • 3cm (1 inch) horseradish, peeled
  • 1 eschallot, very finely chopped
  • garden cress
  • 4 pieces Husåruta (4 cm/1,5 inch) thin crispbread

  1. Season the scallops with salt and black pepper.
  2. Sear in canola/rapeseed oil in a very hot frying pan — about 35 seconds each side, or until they brown.
  3. Remove from the pan and allow to cool completely.
  1. Slice each scallop to make two thinner discs.
  2. Spoon small mounds of roe on each disc.
  3. Press lemon juice and grate horseradish over the scallops.
  4. Sprinkle with chopped onion and scissor cress over. Place each one on crispbread.
  1. Serve from a platter.