Smoked char with creamy potato foam, rye bread crisp and bleak roe from Kalix

Serves 10 as a starter or 4 as a main


Smoked arctic char

  • 800 g                  Fillets of arctic char

Place the char with the skin up on a greased oven tray. Cover with cling film and smoke the fish with a smoking gun (or leave it unsmoked if you don’t have access to a smoker). Bake the fish in an oven at 90°C. The fish is done when the skin can be easily removed.


Potato foam

  • 300 g              Almond potatoes
  • 100 g              Butter Arla®
  • 200 ml            Milk Arla®
  • 200 ml            Cream Arla®
  • 100 g              Sour cream Arla®

Peel the potatoes. Roast the peels in an oven at 200°C for 30 min. Boil the peeled potatoes in salted water and press them throygh a sieve. Boil the roasted peels in the milk and cream for 15 minutes. Strain the milk mixture and mix with the potatoes, butter and sour cream to a soup like consistency. Season with salt and fill in a siphon. Load with 3 gas cartridges. Keep warm until serving.


Rye bread crisp

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

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 for 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.

Gift Voucher

Interactive lunch and conference


Methodic innovation with precision

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

Our Menues