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