Inspired by a restaurant at Restaurang Nisch in Stockholm, here is a recipe for an extremely luxurious version of a roe roe starter. Caution! It’s really good, and really rich, so serve in small portions.
8 servings
Ingredients
Potato puree
About 225 grams of peeled uncooked firm potatoes
0.3 dl crème fraiche
30 gr finely grated Västerbotten cheese
30 room temperature butter
Potato flakes
1 peeled potatoes
400 gr butter
Other
150 gr Kalix roe roe
100 g of butter to brown
Fresh black pepper
Squeezed lemon
Description:
- Melt 400 g of butter in a small saucepan.
- Cook a potato on low heat (2 out of 9) covered for 40 minutes.
- When the potatoes are cooked, lift up and slice millimeter thick.
- Boil the rest of the potatoes in salted water, 1 liter with 1 tablespoon of salt.
- Brown at the same time 100 g of butter.
- When the potatoes are cooked, press with a potato press.
- Whisk in crème fraiche, grated cheese and 30 gr butter with a balloon whisk. Careful not to beat too much so that the starch solidifies.
- Assemble the dish by placing a tablespoon of mashed potatoes in a deep plate; Click over 20 gr roe; Squeeze a few drops of lemon on the roe; Put a potato flan over; grind over some black pepper; Finally, pour over a couple of tablespoons of browned butter.
Pairs with:
For this you almost have to drink champagne.