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.