Entree: Sweden – Norrland / North Sweden – Kalix Löjrom (Premium vendace roe from the Kalix River, served cold with potatoes, crème fraîche, red onion, and crispbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 oz (115 g) Kalix löjrom (vendace roe)
- 1.5 lb (700 g) new potatoes or small waxy potatoes
- 2 tbsp (30 g) unsalted butter
- 1 cup (240 ml) crème fraîche or full-fat sour cream
- 2 tbsp (30 g) finely diced red onion
- 3 tbsp (9 g) chopped fresh chives
- 1 lemon, cut into wedges
- 8 pieces knäckebröd or thin toasted rye bread
- Freshly ground black pepper, to taste
- Optional: 2 hard-boiled eggs, finely chopped (about 3 oz (90 g))

Show original ingredient measurements

- 4 oz (115 g) Kalix löjrom (vendace roe)
- 1.5 lb (700 g) new potatoes or small waxy potatoes
- 2 tbsp (30 g) unsalted butter
- 1 cup (240 ml) crème fraîche or full-fat sour cream
- 2 tbsp (30 g) finely diced red onion
- 3 tbsp (9 g) chopped fresh chives
- 1 lemon, cut into wedges
- 8 pieces knäckebröd or thin toasted rye bread
- Freshly ground black pepper, to taste
- Optional: 2 hard-boiled eggs, finely chopped (about 3 oz / 90 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Scrub the new potatoes and place in a pot of cold salted water; bring to a boil and cook until fork-tender, 12–15 minutes depending on size. Drain and keep warm.
2. While potatoes cook, divide crème fraîche among four small serving bowls or plates (about 2 tbsp (30 ml) per person). Place a small chilled dish for the löjrom nearby.
3. When potatoes are done, toss with 2 tbsp (30 g) butter and transfer to serving plates or a communal platter; keep warm.
4. To serve, place a generous spoonful of crème fraîche atop or beside each portion of potatoes, then spoon 1 oz (28–30 g) of Kalix löjrom over the crème fraîche.
5. Sprinkle each serving with 1/2 tbsp (7.5 g) finely diced red onion and a scattering of chopped chives. Add a grind of black pepper and a lemon wedge per plate.
6. Serve immediately with knäckebröd or toasted rye; if using, offer chopped hard-boiled egg on the side to mix with the roe and crème fraîche.

1. Scrub the new potatoes and place in a pot of cold salted water; bring to a boil and cook until fork-tender, 12–15 minutes depending on size. Drain and keep warm.
2. While potatoes cook, divide crème fraîche among four small serving bowls or plates (about 2 tbsp / 30 ml per person). Place a small chilled dish for the löjrom nearby.
3. When potatoes are done, toss with 2 tbsp (30 g) butter and transfer to serving plates or a communal platter; keep warm.
4. To serve, place a generous spoonful of crème fraîche atop or beside each portion of potatoes, then spoon 1 oz (28–30 g) of Kalix löjrom over the crème fraîche.
5. Sprinkle each serving with 1/2 tbsp (7.5 g) finely diced red onion and a scattering of chopped chives. Add a grind of black pepper and a lemon wedge per plate.
6. Serve immediately with knäckebröd or toasted rye; if using, offer chopped hard-boiled egg on the side to mix with the roe and crème fraîche.