Smoked char with pickled spicy potatoes, smoked cheese cream, vendace roe and cheesy crisp bread

Serves 10

Smoked Char crème

• 1            Fillet of Arctic Char
• 300 ml   Cooking oil
• 1 tbsp     Dijon
• 1 tbsp     Champagne vinegar
• 2             Egg yolks

Smoke the char well with a smoking gun 5-6 times. Bake the char at 180°C for 20 minutes. Mix the baked char with cooking oil. Mix egg yolks, champagne vinegar and dijon mustard. Mix with a hand blender whilst adding the char oil in a thin stream. Season with salt and vinegar.

Cheese Crème

• 25 g       Double Cream
• 25 g       Milk
• 25 g       Butter Arla®
• 100 g     Havgus Arla®
• 2            Eggs

Grate the cheese and place it in a blender jug together with the eggs. Bring the cream and milk to a boil. Pour the warm milk/cream into the cheese mixture and stir until smooth. Heat the cheese cream over a water bath until it is 80°C. Strain the cream and chill in an ice bath.

Pickled potatoes

• 2            Baking potatoes
• 300 ml   Water
• 1 tsp       Dill seeds
• 1 tsp       Coriander
• 1 tsp       Sugar
• 1 tsp       Salt
• 1 tsp       Black pepper whole
• 4 tbsp     Champagne vinegar

Bring all the ingredients for the pickling liquid to a boil, remove the pan from the cooker and let the mixture cool. Take out balls from the potatoes with a melon baller, saving all leftovers from the potatoes. Boil the potato balls in salted water until they are cooked. Place the potatoes into a bowl and pour the liquid over the potatoes. Allow to cool in the pickling liquid.

Fried potatoes

• Leftovers from potatoes (above)

Grate the remains of the potatoes on the rough side of the grater. Rinse in cold water until all the starch has disappeared. Drain the water and squeeze out all the liquid. Let dry. Fry the potatoes at 160 degrees until golden.

Cream cheese

• 30 g        Cream cheese
• 50 g        Horse radish juice
• 20 g        Milk

Mix the horseradish juice with the milk. Mix the cream cheese with the Horseradish milk. Divide into silicone molds and place in freezer. Grate over the dish when serving.

Cheesy Crisp Bread

• 150 g      Havgus
• 130 g      Wheat flour
• 140 g      Butter
• 2             Eggs

Grate the cheese. Mix cheese and flour using the wing of a dough mixer. Add the butter a little at a time and work into a firm dough. Vacuum package the dough and let it rest for 30 minutes. Run the dough through the pasta machine. Cut out as instructed.

Garnish

• 1             Shallots
• 50 g        1-2-3 Pickling Liquid
• 50 g        Vendace roe
• 30 g         Dill

Slice the shallots  thinly on the mandolin, place the onion rings in a vacuum bag together with pickling liquid, seal the bag and leave to marinate.