White asparagus with matjes foam, rye bread crisp, elderberry-pickled apples and a smoked cheese crème

Serves 10 as part of a larger menu

Rye bread crisp

250 g             Plain flour

50 g               Rye flour

10 g                Yeast

200 g             Milk

10 g                Dark syrup

10 g                Salt

40 g                Rye bread spices (Aniseed, Caraway, Orange peel)

Mix all ingredients except the salt and knead in a mixer for about 5 minutes. Add the salt and knead a little more. Allow to leaven for 30 minutes. Roll out thinly and cut according to the chefs instructions. Bake for 8 minutes at 160°C.

Smoked cheese crème

150 g               Svedjan hard cheese

100 g               Eggs (2)

150 g               Milk Arla®

Grate the cheese into a mixing container. Add the eggs and run the blender. Heat up the milk and add to the mixture whilst running the blender. Run for a few minutes until the crème thickens. Pour the crème into a mixing bowl, heat over a water bath and whisk until you have a thick consistency. Pour the crème into a bowl placed in an ice bath; stir until cool. Smoke the cheese crème with a smoke gun approximately 4 times. Pour into a piping bag and leave at room temperature until it’s time to serve.

White asparagus

10                   White asparagus

60 g                Butter Arla®

40 g                Water

20 g                Salt

20 g                Sugar

20 g                Lemon juice

Peel the asparagus – lay them on a cutting board and peel gently. Bring the water to a boil with salt, sugar, butter and lemon juice. Place the asparagus in a vacuum bag and add the liquid. Vacuum seal and cook sous vide or in a steam oven at 85°C for approximately 40 mins.

Cut the asparagus at an angle in 2 cm large pieces .

Matjes foam

2                    Eggs

1                    Egg yolks

70 g                Matjes herring

30 g                Liquid from the herring

13 g                Lemon juice

300 g               Butter Arla®

Brown the butter in a saucepan. Strain the butter, allow to cool to 85°C. Mix the eggs with matjes herring, lemon juice and the liquid from the herring. Add the butter in a thin stream. Pour into a siphon and cook sous vide at 63°C.

Elderberry-pickled apples

3                      Granny Smith apples

100 g               Elderberry pickling liquid

500 g               Water

20 g                Lemon juice

Peel the apples and place in a bowl with water and lemon juice. Take out little apple balls using a melon baller and place the balls in a vacuum bag with the elderberry pickling liquid. Seal the bag and allow to rest at room temperature.

Fennel baked potatoes

10 g                Potatoes

10 g                Butter

20 g                Fennel seeds

Brown the butter and add the fennel seeds. Allow to cool. Add salt and the potatoes. Place in a vacuum bag and bake at 100°C for 40 minutes. Slice the potatoes according to instruction.

Frozen Sour Cream

100 g               Sour cream

Hang the sour cream in the fridge for approximately 4 hours. Place the hung sour cream in a silicone mold and freeze in the blast chiller for at least an hour.


10 g                Dill

10 g                Shiso cress

Pick the dill and the shiso cress and place under damp kitchen paper in the fridge.  Grate the frozen sour cream over the plate.

Our Story

Our Wine packages

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

Our Menues


Interactive Cooking & Dining