Similar to caviar, roe is a type of fish egg adored by Swedes. 'Kalix löjrom', one of the most popular varieties, is harvested from the Bothnian Bay archipelago in northern Sweden. It is the only Swedish product with the European Union’s Protected Designation of Origin (PDO), the same stamp given to other famous delicacies such as Parmigiano Reggiano (which must come from the Emilia-Romagna region to be recognised in this way) and Champagne (named after the region in France where it originates).
Preparation: 5 minutes
Cooking: 35 minutes
Total: 40 minutes
100g roe, preferably kalix löjrom
1 red onion, finely chopped
120ml crème fraîche or gräddfil
4 lemon wedges
4 small sprigs of dill
Salt and freshly ground black pepper
2 tbsp butter
1 tbsp vegetable oil
1. Thaw the roe in the fridge overnight. If it is a bit watery, rinse and drain.
2. Peel the potatoes and coarsely grate them. Put them in a bowl of water to prevent them from going brown.
Photo: Leif R Jansson/TT
3. Add half of the butter and half of the oil to a frying pan over a medium heat.
4. When the butter turns golden brown and is almost smoking, drain about a quarter of the potatoes in a sieve and then spread them out in the pan to make two potato cakes. Push the mixture down with a spatula so that each cake is fairly thin and about 5cm in diameter. Fry for about four minutes per side until golden brown and crispy. Remove from the pan, pat dry with kitchen paper and then keep warm.
5. Repeat with the rest of the mixture, adding more butter and oil if necessary.
6. To serve, put two potato cakes on each plate, top with the roe, finely chopped red onion, crème fraîche, a lemon wedge and garnish with some dill.
Photo: Janerik Henriksson/TT
– Serve the potato cakes with fried bacon and lingonberries, if you don't like or can't find roe.
– Roe is best served with mother of pearl spoons rather than metal or wooden ones, to avoid tainting the taste.