Potato puree with smoked sour cream and bleak roe

DESCRIPTION

A twist on the more classic Swedish dish Råraka with bleak roe; buttery potato puree with smoked sour cream, bleak roe, crispy sour dough bread, pickled shallots and chives! A starter that’s great to prep in advance and that feels really luxurious.

If you don’t have a smoking gun, you can skip that step. The dish is great with regular sour cream as well!

INGREDIENTS (4-8 Portions, depending on size)

Potato Puree

  • 500 g waxy potato

  • 250 g butter

  • 125 g milk

  • 4 g salt

Smoked sour cream

  • 1 tbsp sour cream

  • 2 dl double cream

Pickled Shallots

  • 2 shallots

  • 1 dl white wine vinegar

  • 0.5 dl sugar

  • 0.5 dl water

  • Pinch of salt

Crispy sour dough bread crumbs

  • 2 slices of sour dough bread

  • 0.5 dl of olive oil

  • Salt, freshly ground black pepper

Other

  • A small bunch of Chives

  • 80 g bleak roe

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INSTRUCTIONS

  1. Smoked sour cream: Combine 1 tbsp of sour cream ("fil" or "Gräddfil") and 2 dl of double cream. Let sit at room temperature for 48 hours. Pour into a big bowl and smear it all over the sides. Smoke with a smoking gun for 3 minutes. Put in a pastry bag.

  2. Potato puree: Google "Chefsteps sous vide potato puree” and follow the steps. Recommended! When done and ready to plate, put in a pastry bag.

  3. Pickled shallots: combine 1 dl of white wine vinegar with 0.5 dl each of sugar and water and a pinch of salt. Stir until dissolved, then add a couple of finely chopped shallots.

  4. Crispy bread: put a couple of slices of sour dough bread in a mixer. Pulse mix until crumbly. Fry on medium heat in olive oil until crisp, season with salt and freshly ground black pepper in the beginning and fresh, finely chopped thyme in the end. Put in a jar.

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5. Pour bleak roe in a pastry bag. Finely chop chives.

6. Plate and enjoy! Be creative when plating, I prefer piping it all out individually so that the guest can mash it all together at the table.


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Swedish Meatballs with potato puree and brown sauce

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Black pudding with sugared lingonberries and crispy pork