Serves 10 as part of a larger menu or 4-6 more generous portions
Créme of smoked arctic char
Smoke the char with a smoke gun 5-6 times, allowing the smoke to absorb between times. Bake the Char at 180°C for 20 min. Allow to cool. Mix the char with Crown dill oil. Mix the egg yolks with champagne vinegar and Dijon, blitz with a mixer wand whilst adding the char/oil in a thin stream.
Crown dill oil
Place the dill crowns in a vacuum bag with cooking oil and seal. Bake at 73° for 12 hours minimum.
Butter baked potato
Brown the butter to 125°C. Add the dill seeds and the salt in the hot butter and stir, dissolving the salt. Cool in an ice bath.
Place the almond potatoes and dill sprigs in a vacuum bag with the browned butter. Seal and bake at 100°C for 45 minutes.
Pickled mustard seeds
(50 ml sprit vinegar,100 ml sugar, 100 ml water, 2 tbsp salt)
Bring the pickling liquid to a boil with mustard powder and seeds, cook for 2 mins. Allow to infuse at room temperature, strain just prior to serving.
Pour the sour cream into a saucepan, add the salt and squeeze lemon juice into the sour cream. Cook for 2 mins. Pour the sour cream into a coffee filter (with a bowl underneath) – allow to drain in the fridge.
Deep fried baking potatoes and shallots
Spiralise the baking potato into a bowl with ice cold water. Drain and deep fry until golden. Season with salt. Shave the shallots on a mandolin and sprinkle with corn starch. Shake excess starch off the onions and deep fry until golden. Season with salt.
Mix dill and horse radish with the cooking oil for about 3 mins. Strain the oil and allow to infuse at room temperature. Pick the herbs.