European
Sweden - Starters
Löjromstoast
Chef's Menu Description
The crown jewel of Nordic gastronomy: golden clarified-butter fried brioche crowned with vivid orange Kalix löjrom (vendace roe), chilled smetana, finely minced red onion, dill, and fresh lemon.
Ingredients
- • 80g Kalix löjrom (or Arctic vendace roe), gently drained on paper towel
- • 4 slices brioche or white sourdough bread (crusts trimmed)
- • 40g clarified butter for pan-frying
- • 120ml thick smetana or crème fraîche
- • 1 small red onion, cut into minute brunoise dice
- • Fresh dill fronds and lemon wedges
- • Freshly cracked black pepper
Preparation Steps
1
Phase 1
Melt clarified butter in a skillet over medium-high heat. Fry bread slices for 2 minutes per side until evenly deep golden and crisped. Drain on paper towels.
2
Phase 2
Ensure red onion is diced as finely as possible. Whisk smetana until smooth and place into a piping bag or prepare two spoons for quenelles.
3
Phase 3
Place warm toasts on elegant plates. Place a generous mound of glistening orange löjrom alongside a neat quenelle of chilled smetana and minced red onion.
4
Phase 4
Top with delicate dill fronds, a twist of black pepper, and serve with fresh lemon wedges.