“We call these kalix rårakor – it’s a potato cake topped with kalix [vendace, a salmonid fish] roe but you can use other types of roes. The potato cake is also good served with bacon and lingonberries.”
– Erika Lindström, sommelier, Stockholm
Serves 4
INGREDIENTS
600g winter potatoes, peeled
Salt
1/2 tsp ground white pepper
50g butter
A small handful of chives
1 red onion, finely chopped
1 lemon, quartered
Black pepper, freshly ground
Crème fraiche
Fish roe (Erika used kalix löjrom)
METHOD
Coarsely grate the potatoes. Squeeze out any excess water with your hands and mix in a couple of generous pinches of salt and the white pepper.
Heat a frying pan and heat half the butter until it’s really hot. Take half the grated potatoes and spread them out on the pan to make 2 cakes. Press them down with a spatula so they’re very thin, about 1/2cm thick. Fry on both sides until crispy, turning carefully with the spatula so they stay in one piece. (You can also turn them using a plate.)
Repeat with the rest of the butter and potato mixture.
Dish up the pancakes and decorate each one with chives, red onion, a slice of lemon, crème fraiche, black pepper and a dollop of fish roe.
