Crispy Hash Browns with Bleak Roe served with fresh dill, chive and lemon is an elegant starter that is easy to make and is a well known dish in Sweden. I just love roe and crispy hash browns is a great excuse to use it. What I think makes this a elegant starter is the crispness from the potato, the fresh herbs and the lovely colors from the roe, onion and lemon.
For the roe you can used a fairly cheap American bleak roe which is fine but the king of roe is the Kalix bleak roe from the north of Sweden which I think is the best one. The Kalix one has smaller eggs and is more red in color and the flavor is more elegant. If you get a chance to try it don’t hesitate.
Photo: Fredrik Övgård
Crispy Hash Browns with Bleak Roe
Makes 2 portions
100 g (3.5 ounces) Bleak Roe, I used a Swedish bleak roe from Kalix
1/2 Red Onion, finely chopped
1 dl (1/2 cup) Crème Fraiche
3 large peeled Potatoes
Fresh Dill and Chive
Salt and Pepper
Butter and Olive Oil
- Grate potatoes coarsely. Squeeze the liquid out of the potatoes and season with salt and pepper.
- Put two large pans on the stove, add the butter and oil. Fry 2 pancakes of grated potato. Let them roast so that it gets really crunchy. Turn the pancakes and fry on.
- Pour the Crème Fraiche in a bowl. Beat with electric mixer so that it stiffens. It will become loose just when you start whisking then it becomes hard again.
- Put hash browns on 2 plates. Add Crème Fraiche, red onion and bleak roe. Finish by sprinkling over the onions and garnish with dill, chive and a clove of lemon.