Quickly cured herring with creamy potato foam, Christmas bread crisp and bleak roe from Kalix

Serves 10 as a starter



  • 10                  Fillets of herring
  • 50 ml             Pickling liquid (0,5 part salt, 1 part spirit vinegar, 1 part sugar, 1 part water)
  • 1                    Brown onion
  • 1 sprig            Dill
  • ½                   Lemon

Remove the skin from the herring. Peel the onion and slice it using a mandolin. Place the fish in a vacuum bag with the liquid, the onion and the dill. Seal the bag and marinate 40 minutes. Drain the fish, cut it into 2 cm slices and season with lemon juice. If you don’t have access to a vacuum machine you can marinate the fish for about 2 hours in a regular bowl instead.


Potato foam

  • 300 g              Almond potatoes
  • 50 g               Butter Arla®
  • 4                    Anchovy filets
  • 200 ml           Milk Arla®
  • 1                    Egg yolk

Boil the potatoes in salted water. Brown the butter, add the anchovies and let the fish melt into the butter. Add the milk and bring to a boil. Press the potato through a sieve and and combine with the butter mixture to obtain a smooth cream. Season with salt and pour the cream into a siphon. Load with one gas capsule and keep in a bain marie at 75°C for 20 minutes. If you don’t have access to a siphon you can serve the foam as a creamy sauce instead.


Christmas bread crisp

  • 50 ml             Sour cream Arla®
  • 2 tbsp             Dark syrup
  • 1 pinch           Baking soda
  • 50 ml             Wheat flour
  • 2 tbsp            Rye flour
  • 1 tbsp            Vort spices

Mix the wet ingredients in one bowl and the dry ingredients in another bowl. Combine the two and mix well. Spread the batter onto a silicone sheet and place another one on top for extra weight. Bake for 20 mins in an oven at 150°C. Remove the top silicone sheet and bake another 5 mins. Allow to cool and break into pieces.


  • 10                  Pickling onions
  • ½ dl                Pickling liquid
  • 2                    Shallot onions
  • 2 sbsp            Corn starch

Split the pickling onions lengthwise and steam 30 seconds. Peel them and place them in the liquid.

Peel the shallots and slice them thinly on a mandolin. Divide the slices into rings, toss in corn starch and deep fry until crispy.



  • 75 g               Butter Arla®
  • 15                  Small potatoes
  • 50 g               Bleak roe from Kalix
  • 1 box              Borage
  • 5 sprigs          Chervil
  • 2 sprigs          Dill

Brown the butter and allow it to cool. Boil the potatoes just before serving and salt it lightly. Pluck the herbs and place them in cold water.

Private Dining

Our Wine packages

Gift Voucher

Laga Mat I Grupp,Rökbakad vit sparris med äggcreme,Recept - Aveqia

Our Menues